Cacık - Turkish Cold Cucumber and Yoghurt Soup

Cacık

Turkish Cold Cucumber and Yoghurt Soup

From Time-Life's Foods of the World - Middle Eastern Cooking, 1969:

To serve 2 to 4:

1 medium cucumber (about 1/2 pound)

2 cups yoghurt

2 teaspoons distilled white vinegar

1 teaspoon olive oil

2 teaspoons finely-cut fresh mint leaves or 1 teaspoon dried mint

1/2 teaspoon finely cut fresh dill or leaves or 1/4 teaspoon dried dill weed

1 teaspoon salt

With a small, sharp knife, peel the cucumber and slice it lengthwise into halves. Scoop out and discard the seeds by running the tip of a teaspoon gently down the centre of each half. Discard the seeds, and grate the cucumber coarsely. There should be about 1 cup.

In a deep bowl, stir the yoghurt with a whisk or large spoon until it is consistently smooth. Gently but thoroughly beat in the grated cucumber, vinegar, olive oil, mint, dill and salt. Do not overbeat. Taste for seasoning, adding more salt if necessary, and refrigerate the soup for at least two hours, or until it is thoroughly chilled.

Serve the cacık in chilled individual soup plates, and add an ice cube to each portion, if you like.