Chilled Yogurt And Cucumber Soup Cacik Recipes

TURKISH YOGURT WITH CUCUMBERS AND HERBS (CACıK)

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.

CHILLED CUCUMBER SOUP WITH FIERY YOGURT SAUCE

Steps:

• Make the soup: Put the English cucumber slices in a blender and add 1/4 cup cold water. Blend on low speed until smooth (you don't want to whip too much air into the soup). You may have to stop the blender to push the cucumbers down toward the blade. Season with salt, pepper and a touch of honey, if a little sweetness is needed. Transfer to a small bowl, then set it in a larger bowl filled with ice water to chill, about 3 hours.
• Meanwhile, make the sauce: Combine the chile pepper, honey, paprika and cumin in a small bowl and mash well with the back of a spoon so the ingredients meld. (If you own a mortar and pestle, this is a great chance to pull it out.) Stir in the yogurt and vinegar. Season with salt.
• Just before serving, drizzle the Kirby cucumber spears with the lemon juice and season with salt and pepper. Give the soup a final stir and pour into small glasses. Drizzle the yogurt sauce on top, garnish with the cucumber spears and serve immediately.

CHILLED CUCUMBER YOGURT SOUP

Steps:

• Mix all the ingredients in a blender on high speed until smooth. Chill in the refrigerator for at least two hours.
• To serve, garnish each bowl of soup with a dollop of yogurt, a drizzle of olive oil and a sprig of fresh dill.

CHILLED YOGURT AND CUCUMBER SOUP (CACIK)

Steps:

• 1. Remove seeds from cucumbers, if they are large, otherwise leave the small seeds. Shred the cucumber and mix in about a teaspoon of salt. Let stand in colander for 20 minutes to drain.
• 2. Transfer to a large bowl and add yogurt, garlic, mint, dill and oil. Cover and refrigerate at least 2 hours.
• 3. Just before serving add enough ice water to thin soup to desired consistency. Season with salt and paper to taste.
• 4. Serve in small bowls or cups and garnish with cucumber slices and mint sprigs.