Sides · Armenian

Jajek (Armenian Yogurt and Cucumber Soup)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 9, 2026

Jajek is a cool, tangy yogurt soup that comes together in about five minutes and tastes even better after a chill in the fridge. Crisp cucumber, garlic, and dried mint keep it bright and refreshing, making it a perfect side on a hot day. Serve it in small bowls with a few ice cubes for extra chill.

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Jajek (Armenian Yogurt and Cucumber Soup)

Why you'll love this

  • Ready in minutes with just a handful of ingredients.
  • Cool, tangy, and genuinely refreshing on a hot day.
  • No cooking required, just blend and chill.
  • A light, healthy side that pairs with almost any meal.

EveryDayMeal recipe

Jajek (Armenian Yogurt and Cucumber Soup)

Prep
10m
Total
130m
Serves
4
Level
Easy

Ingredients

  • 2 cups plain yogurt
  • 1 cup cold water
  • 1 clove garlic, peeled and crushed
  • 1/2 teaspoon salt
  • 1 teaspoon dried mint
  • 1 medium cucumber, diced

Equipment

  • Food processor or blender
  • Mixing bowl
  • Cutting board and knife
  • Measuring cups and spoons

Instructions

  1. Add the yogurt, cold water, crushed garlic, and salt to a food processor or blender and pulse for just a few seconds, until the mixture is smooth and pourable with no thick lumps.
  2. Pour the yogurt mixture into a bowl and stir in the dried mint and diced cucumber, so every spoonful gets bits of crunch and a hit of cool mint.
  3. Cover and chill in the refrigerator for at least a couple of hours, which lets the garlic mellow and the flavors come together into something cool and tangy.
  4. Just before serving, drop a few ice cubes into each bowl for an extra refreshing, frosty finish.

Tips from the kitchen

  • Peel and seed the cucumber if you want a smoother, less watery soup, or leave the skin on for extra crunch and color.
  • Crush the mint between your fingers as you add it to release more of its aroma.
  • Start with one clove of garlic and add more only after chilling, since raw garlic gets stronger as it sits.

Estimated nutrition per serving: 90 cal · 6g protein · 9g carbs · 3g fat

Make it your own

  • Stir in a tablespoon of chopped fresh mint or dill for a fresher, greener flavor.
  • Add a pinch of dried Aleppo pepper or a drizzle of olive oil on top for extra depth.
  • Use Greek yogurt and a little less water for a thicker, more dip-like texture.

Storing & make-ahead

Keep covered in the refrigerator for up to 3 days. Stir well before serving, since the cucumber releases water as it sits. Not suitable for freezing.

Good to know

Can I make this ahead of time?
Yes, and it is actually better made ahead. Chilling for a few hours lets the garlic and mint flavors settle in.
Is jajek a soup or a dip?
As written it is a thin, drinkable soup. For a thicker dip, cut the water in half or use Greek yogurt.
What kind of yogurt works best?
Plain whole milk yogurt gives the richest flavor, but any plain yogurt works. Avoid sweetened or flavored versions.
Can I use fresh mint instead of dried?
Absolutely. Use about a tablespoon of finely chopped fresh mint in place of the teaspoon of dried.

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