Chilled Yogurt And Cucumber Soup Cacik Recipes

TURKISH YOGURT WITH CUCUMBERS AND HERBS (CACıK)

Turkish Yogurt With Cucumbers and Herbs (Cacık) image

Cacık is a cold, crunchy, refreshing yogurt side dish that goes well with grilled meats. If you like tzatziki, you'll love making easy Turkish cacik.

Provided by Elizabeth Taviloglu

Categories Sauce Condiment

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

18 oz/500 g yogurt (plain)
1 tbsp. extra-virgin olive oil
1 cup cold water
2 to 3 cucumbers (peeled and finely diced)
Optional: 1 to 3 cloves garlic (finely chopped, or 1 to 2 tsp. garlic powder)
1 tsp. salt (more or less to taste)
1/2 tsp. pepper
1/2 tsp. oregano (dried)
Optional: 1/4 tsp. hot red pepper flakes (or sweet paprika)
Garnish: 1/4 cup dill weed (fresh, finely chopped or 1 tsp. dried dill weed)
Garnish: 1/4 cup mint leaves (fresh, finely chopped or 1/2 tsp. dried mint)

Steps:

First, whisk the yogurt and olive oil together to make a smooth mixture. Gradually whisk in the water until you get the consistency you want. Some prefer their 'cacık' watery while some like it thick. It's completely up to you.
Next add the cucumbers, garlic, and spices and mix thoroughly until smooth. Adjust the spices to your taste.
It is best to refrigerate your 'cacık' for a few hours before serving. Serve your ice-cold 'cacık' in small, decorative bowls. Drizzle a little bit of olive oil in the center of each one. Garnish each with a small sprig of fresh mint or dill weed.

Nutrition Facts : Calories 133 kcal, Carbohydrate 15 g, Cholesterol 8 mg, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, Sodium 675 mg, Sugar 11 g, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 0 g

CHILLED CUCUMBER AND YOGURT SOUP

Chilled Cucumber and Yogurt Soup image

Provided by Food Network

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 clove garlic, sliced
1 onion, small dice
3 seedless cucumbers, peeled, seeded and chopped
4 cups stock, or water
1 1/2 cups yogurt
1 tablespoon chopped dill

Steps:

Heat oil over medium high flame and saute garlic and onion until translucent (about 5 minutes). Add cucumbers and cook (stirring) for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and puree in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.

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