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(Turkish iced cucumber-yogurt soup)

Pronounced "JAH-Jik," this classic Turkish dish is marvelously pure and refreshing, and such a snap to make. Serve ice cold in very small, cold bowls as a first course on a hot summer night to 4-6 people.

In a blender, puree the cucumber and garlic, pulsing the blades to liquify the chopped cubes. Toss in the dill, salt, water, oil, and yoghurt and blend on high. Refrigerate until ice cold. When ready to serve, pour into very small bowls.