Cacık Cold Cucumber-Yogurt Soup Recipe

Aug 27, 2012 4:01 pm

Think beyond gazpacho for summer's cold soups

Yes, gazpacho is great, but after slurping the stuff all summer, I needed a break from the cold tomato concoction. Enter cacık (pronounced JAH-jek), another hot-weather favorite. The Turkish cold soup is basically a tzatzki thinned out to a soup-like consistency. Just when you thought tzatzki couldn't get any better because you discovered what it does to a burger, now you can scarf it down by the bowl!

Try different garnishes to switch it up — chopped red onions, a little crumbled feta, some sliced cucumbers or a sprinkle of ground cumin all pump up this dish's tangy, refreshing flavors. It's also great as a soup shooter if you're doing hors d'oeuvres.

photo: <a href="">weinoo mitch</a> on Flickr o
photo: weinoo mitch on Flickr o
Nothing beats a bowl of chilled cacık on a warm summer day
Servings: 4


2 cups homemade yogurt or Greek yogurt
3 medium cucumbers diced
2 cloves garlic, minced
2 tablespoons dried mint
2 tablespoons good quality extra virgin olive oil
1/2 cup cold water
  1. Place the yogurt in a large bowl with the mint, garlic, olive oil and cucumber. If you decide on going with homemade yogurt, here's the recipe.
  2. Add the water a little at time until a soup-like consistency is reached.  
  3. Stir in salt, taste and add more if required. Chill in refrigerator for about two hours before serving.
  4. Serve cold — add a few ice cubes into the soup before serving if you wish. 


Level of Difficulty: 
Prep Time: 
10 minutes plus chilling time
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