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.
- 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
- 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.
- Add the water a little at time until a soup-like consistency is reached.
- Stir in salt, taste and add more if required. Chill in refrigerator for about two hours before serving.
- Serve cold — add a few ice cubes into the soup before serving if you wish.