Serevan Yogurt Soup
As a young boy living in Tehran, Iran, I often accompanied my mother to the market. Just as in Tehran when the markets were bursting with fresh herbs, flowers, fruits and vegetables, summer- time in the Hudson Valley is the most exciting season for farmers markets and our own gardens at Serevan.
The soup below is a tribute to my mother. Known as “ja’jick” in our house, she made it with homemade yogurt and cucumbers and herbs from her garden. Throughout the years I’ve had many versions of it, but I still love the one my mother makes. Now, as Serevan’s chef, I use Persian cucumbers and fresh herbs from my garden and rely on Holly Hammond of Hammond Dairy to supply the organic yogurt.
i’m happy to say that my mother has approved of my interpretation of her “ja’jick”, i surely hope you will enjoy it also.
Iranian-Armenian Style Yogurt Soup or Ja’Jick
8 cups plain yogurt
3 large English Cucumbers, peeled
3 shallots, peeled and quartered
2 cloves whole garlic
1 bunch fresh dill about 8-10 sprigs
1 bunch fresh mint about 8-10 sprigs
1 bunch fresh cilantro about 8-10 sprigs
1 lemon,
1 lime
¼ cup water
½ cup extra virgin olive oil
2 tablespoon kosher salt or more to taste
dash cayenne pepper
Cut two of the cucumbers in half and then slice them in ½ inch slices. Place the sliced cucumbers with one tablespoon of the salt in a blender, add the ¼ water and blend well for about 2 minutes. Strain the cucumber pulp through a fine sieve strainer or cheesecloth, allow the cucumber water to strain without pressing on it for about 20 minutes. The pulp should yield about 4 cups of cucumber water, if not; add enough water to bring it 4 cups.
Meanwhile wash the herbs and remove the leaves form the stems. Set aside 1/3 of the herbs and discard the stems or use them for vegetable stock.
Place 1 cup of the cucumber water back in the blender, add the olive oil, onion, garlic and one third of the herbs and blend for about a minute. Strain the cucumber-onion pulp through a fine sieve strainer without pressing down for about 15 minutes. Combine the onion-cucumber water with the remaining cucumber water.
Slice the third cucumber in half, remove and discard the seeds. Cut each half in 2 lengths, slice them thinly and put aside.
Chiffonade the remaining herb mixture finely and set aside.
In a large bowl whisk lightly the yogurt and cucumber water mixture, add the herbs and cucumbers and mix well.
Serve cold in chilled bowls and garnish with a sprig of herb. Serves 8