Cacik (Cucumber Yogurt Soup)

Name: Cacik (Cucumber Yogurt Soup)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Turkish
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 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)

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.

15 minEasyServes 4120 cal/serving

TurkishSoupNo-CookVegetarianMediterraneanLow CarbGluten-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

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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 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

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.
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.
3

Stir in English cucumber (or 2 Persian cucumbers), 1 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).
4

Taste and adjust seasoning. The soup should be tangy, garlicky, and well-salted. Add more ice water to reach your desired consistency.
5

Refrigerate for at least 15 minutes to let the flavors meld. Serve chilled, drizzled with 2 tsp extra-virgin olive oil.

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Questions

What is 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. This reference files it under Turkish soup: made without cooking, rated easy and about 15 minutes start to finish.

What can I use instead of Greek yogurt in Cacik (Cucumber Yogurt Soup)?

The entry for Cacik (Cucumber Yogurt Soup) calls for 2 cups plain whole-milk yogurt (or Greek yogurt thinned with water). In its place: Sour cream, measure for measure, or regular yogurt strained for an hour.

Can I make Cacik (Cucumber Yogurt Soup) dairy-free?

Yes. The dairy in Cacik (Cucumber Yogurt Soup) is 2 cups plain whole-milk yogurt (or Greek yogurt thinned with water). Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

How many carbs are in Cacik (Cucumber Yogurt Soup)?

One serving (the recipe makes 4) has 4 g of carbohydrate in about 120 calories, with 17 g protein and 4 g fat, plus 2 g fiber and 28 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Cacik (Cucumber Yogurt Soup)?

It is served cold: refrigerate it up to three days and stir before serving. Do not freeze it; the texture coarsens.

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