Cacik (Cucumber Yogurt Soup)
A refreshing Turkish chilled yogurt soup loaded with grated cucumber, fresh dill, and mint, seasoned with garlic and a drizzle of olive oil. Perfect served ice-cold on a hot day.
Ingredients
- 2 cups plain whole-milk yogurt (or Greek yogurt thinned with water)
- 1 cup ice water
- 1 English cucumber (or 2 Persian cucumbers), grated or diced
- 1 clove garlic clove, minced
- 2 tbsp fresh dill, chopped
- 1 tsp dried mint (or 2 tbsp fresh mint)
- 1/2 tsp salt
- 2 tsp extra-virgin olive oil
- 1 tsp white wine vinegar (or lemon juice)
Instructions
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1
Grate or finely dice 1 grated or diced English cucumber (or 2 Persian cucumbers). If using a box grater, squeeze excess moisture from the grated cucumber with your hands or a clean kitchen towel.
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2
In a large bowl, whisk 2 cups plain whole-milk yogurt (or Greek yogurt thinned with water) with 1 cup ice water until smooth and pourable.
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3
Stir in English cucumber (or 2 Persian cucumbers), 1 clove minced garlic clove, 2 tbsp chopped fresh dill, 1 tsp dried mint (or 2 tbsp fresh mint), 1/2 tsp salt, and 1 tsp white wine vinegar (or lemon juice).
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4
Taste and adjust seasoning. The soup should be tangy, garlicky, and well-salted. Add more ice water to reach your desired consistency.
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5
Refrigerate for at least 15 minutes to let the flavors meld. Serve chilled, drizzled with 2 tsp extra-virgin olive oil.