Turkish Cold Yogurt Cucumber Soup (Cacık)
Cacık
This refreshing cold soup combines creamy Turkish yogurt with crisp cucumber, fresh dill, and garlic for a cooling, tangy flavor. The pale green soup has a smooth, velvety texture with small cucumber pieces throughout. Perfect for hot summer days or as a light starter that cleanses the palate.
Ingredients
Instructions
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Prepare cucumber base
Wash and peel the cucumbers, then grate them using the large holes of a box grater. Place the grated cucumber in a fine-mesh strainer and sprinkle with half the salt. Let drain for 10-15 minutes until excess water is released. Gently squeeze the cucumber with your hands to remove more moisture. Do not skip the draining step or the soup will be watery.
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Crush garlic mixture
Finely mince the garlic cloves and place them in a small bowl. Add the remaining salt and use the flat side of your knife to crush and mash the garlic into a smooth paste for 2-3 minutes. The mixture should become creamy and aromatic. Do not leave large garlic chunks as they will be too strong.
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Prepare fresh herbs
Finely chop the fresh dill and mint leaves, removing any thick stems. Mix the herbs together in a small bowl. The herbs should be chopped into small pieces but not pulverized. Do not use dried herbs as they will not provide the fresh, bright flavor needed.
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Combine yogurt base
In a large mixing bowl, whisk the yogurt until smooth and creamy for 1-2 minutes. Add the garlic paste and mix thoroughly until well combined. Slowly add the cold water while whisking continuously to achieve a soup-like consistency. The mixture should be smooth without any lumps. Do not add water too quickly or the yogurt may separate.
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Mix final ingredients
Add the drained cucumber, chopped herbs, and olive oil to the yogurt mixture. Stir gently for 1-2 minutes until all ingredients are evenly distributed. Taste and adjust salt if needed. The soup should have a balanced tangy flavor with visible herb specks throughout. Do not overmix as this can make the cucumber release more water.
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Chill and serve
Cover the bowl and refrigerate the soup for at least 2-3 hours until thoroughly chilled. Before serving, stir gently and adjust consistency with cold water if needed. Serve in chilled bowls with a drizzle of olive oil on top. The soup should be cold and refreshing when served. Do not leave at room temperature for more than 30 minutes.
Tips
Cooking Tips
Salt the grated cucumber and let it drain for at least 10 minutes, then squeeze out excess moisture with your hands. This prevents the soup from becoming watery and ensures a proper creamy consistency that won't separate.
Alternatives
If Turkish yogurt is unavailable, use thick Greek yogurt mixed with 2 tablespoons of cold water per cup to achieve the right consistency. This creates a similar tangy flavor and smooth texture, though slightly less creamy than authentic Turkish yogurt.
Serving & Storage
Serve cacık as a cold starter in chilled bowls, garnished with a sprig of fresh dill and a drizzle of olive oil. Pair with warm pita bread or serve alongside grilled meats. Store covered in the refrigerator for up to 2 days, stirring before serving.
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