This is, hands down, my favorite Turkish soup and a staple in our house, especially in the summer months. Since I have been asked by so many friends for the recipe, I figured you guys might enjoy it too! It takes less than 15 minutes to make, not to mention it’s really low cal and nutritious! My two year old devours this by the gallon. Win, Win, Win!
|Cold Cucumber and Yogurt Soup (Cacık)|
6 Cups of Plain Yogurt
2 Cloves of Garlic
4 Persian Cucumbers
1 Cup of Water
Into a large bowl, grate the peeled cucumbers and use a zester or microplane to add the garlic. Dump the yogurt and water in and blend until it is smooth. I usually use a fork because it easily breaks up all of the lumps, but doesn’t aerate the yogurt. Chill and serve! That’s it, literally!
In our house, we usually prefer it on the thicker side, but feel free to add more water, in very small increments, to get it to the consistency that works for you. This dish is also delicious with finely chopped mint or dill, a drizzle of olive oil or served as a side dish with any yummy protein!