Peel the cucumber, cut in half lengthways, core with a spoon and cut into large pieces. Finely puree half of the Ayran in a mixing bowl with a cutting stick and season with salt and a pinch of sugar. Crumble the saffron threads in the remaining ayran and let it steep for 5 minutes. Pour ayran cucumber puree and saffron ayran into chilled glasses, drizzle with a little olive oil and serve immediately.
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