Cacik (Cold Yogurt and Cucumber Soup)
The idea behind this traditional Turkish soup is improbably simple: Whisk yogurt together with grated cucumber and herbs. It’s far more delicious than you’d think it would be, but we also love it because it’s most easily made without any heat, gas or electricity. Use a whisk rather than a blender, and hand grate a cucumber: It’s a soup for luddites.
The recipe is very basic, but you could also jazz it up by adding grated garlic, or a little finely chopped serrano chile or jalapeño.
Note: You can substitute Greek yogurt for the regular yogurt; if you do, use only 1 3/4 cups / 400 grams, and whisk in 1/2 cup of ice water in Step 2.
Makes 2 - 3 servings.
Ingredients
2 cups / 453 grams plain yogurt
1 medium English cucumber, peeled, halved vertically and seeded
2 teaspoons white wine vinegar
1 teaspoon olive oil
1 tablespoon finely chopped mint leaves, plus additional leaves for garnish
1 teaspoon finely chopped dill leaves, plus additional leaves for garnish
1 teaspoon salt
Freshly ground white pepper
Instructions
1. Put the yogurt in a deep bowl, and whisk it till it’s smooth.
2. Grate the cucumber on the medium holes of a box grater. Add the grated cucumber to the yogurt, along with the vinegar, olive oil, mint, dill, salt and a few grinds of white pepper, and whisk to combine. If it’s too thick, whisk in a little ice water so it’s a good cold soup consistency. Taste and adjust seasoning. Either serve immediately (with an ice cube in each bowl, if you like), or chill in the refrigerator, covered, for up to two days before serving. Serve garnished with a few dill leaves and small mint leaves.
Cacik (Cold Yogurt and Cucumber Soup)
Ingredients
- 2 cups / 453 grams plain yogurt
- 1 medium English cucumber, peeled, halved vertically and seeded
- 2 teaspoons white wine vinegar
- 1 teaspoon olive oil
- 1 tablespoon finely chopped mint leaves, plus additional leaves for garnish
- 1 teaspoon finely chopped dill leaves, plus additional leaves for garnish
- 1 teaspoon salt
- Freshly ground white pepper
Instructions
- Put the yogurt in a deep bowl, and whisk it till it’s smooth.
- Grate the cucumber on the medium holes of a box grater. Add the grated cucumber to the yogurt, along with the vinegar, olive oil, mint, dill, salt and a few grinds of white pepper, and whisk to combine. If it’s too thick, whisk in a little ice water so it’s a good cold soup consistency. Taste and adjust seasoning. Either serve immediately (with an ice cube in each bowl, if you like), or chill in the refrigerator, covered, for up to two days before serving. Serve garnished with a few dill leaves and small mint leaves.
