Dogramach (دوغراماچ) — Azerbaijani Cold Yogurt and Cucumber Soup

• 600 gplain whole-milk yogurt (unsweetened, preferably tangy)
• 300 mlcold water (adjust only if you need a thinner soup)
• 300 gPersian cucumber (finely diced (about 3 small cucumbers))
• 20 gfresh dill (finely chopped)
• 15 gfresh cilantro (finely chopped)
• 10 gfresh mint (finely chopped)
• 40 gscallions (thinly sliced (about 3 scallions))
• 6 ggarlic (finely grated (about 2 small cloves))
• 6 gfine sea salt (about 1 tsp)
• 1 gground black pepper (about 1/2 tsp)
• 15 mlextra-virgin olive oil (about 1 tbsp)
• 6 cubeice cubes (for serving)

Instructions

1. 1

   Whisk the yogurt in a large bowl until completely smooth and glossy, breaking up any lumps. Add the cold water and whisk again for 30–45 seconds until the mixture is evenly pourable and lightly foamy.

2. 2

   Add the diced cucumber, dill, cilantro, mint, and scallions to the yogurt base. Stir thoroughly so the herbs are dispersed and the cucumbers are coated, then let the soup sit for 5 minutes to start chilling and blooming the herb aroma.

3. 3

   Stir in the grated garlic, salt, and black pepper, mixing for at least 20 seconds so the seasoning dissolves into the yogurt. Taste and adjust the consistency only by adding 30–60 ml more cold water if you want it thinner, then stir again until uniform.

4. 4

   Cover and refrigerate for 20 minutes so the flavors meld and the soup becomes properly cold. Just before serving, stir in the olive oil and mix well so it lightly rounds out the tang without separating.

5. 5

   Ladle the soup into chilled bowls and add 1–2 ice cubes per bowl to keep it brisk and refreshing. Serve immediately while the cucumbers stay crisp, stirring once in the bowl if the herbs float to the top.