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Chilled Turkish Cucumber and Yogurt Soup (Cacik) – vegetarian recipe
Stav Kogan

Chilled Turkish Cucumber and Yogurt Soup (Cacik)

A blissfully simple, no-cook Chilled Turkish Cucumber and Yogurt Soup (Cacik). This recipe combines crisp cucumber, tangy yogurt, and aromatic dill for the perfect creamy, refreshing light lunch or starter.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 serving
Calories: 255
Ingredients Method Nutrition

Ingredients
  

  • 3 cups (720 g / 25.4 oz) plain yogurt, full-fat recommended
  • ½ cup (120 ml / 4.1 fl oz) cold water
  • 2 medium cucumbers, peeled and deseeded
  • 3 tbsp (45 ml) extra virgin olive oil
  • 1 tbsp (15 ml) red wine vinegar
  • 2 cloves garlic, finely minced
  • 2 tbsp (30 ml) minced fresh dill
  • 1 tbsp (15 ml) minced fresh parsley
  • ½ tsp (2.5 g / 0.09 oz) salt, or to taste
  • Freshly ground black pepper to taste
  • ½ cup (60 g / 2.12 oz) walnuts, finely chopped, for garnish
  • For an ultra-creamy texture, use full-fat Greek yogurt. You may need an extra splash of water to get the perfect consistency.
  • To prevent a watery soup, salt the diced cucumber and let it rest in a colander for 20 minutes to draw out excess moisture. Rinse and pat dry before using.
  • Make it ahead! The soup's flavor deepens and improves if you let it chill for at least 4 hours or even overnight.
  • Get creative with toppings. A sprinkle of sumac, a few fresh mint leaves, or a drizzle of chili-infused olive oil adds a beautiful finishing touch.

Method
 

  1. In a large bowl, whisk together the plain yogurt and cold water until you have a smooth, consistent base.
  2. Peel the cucumbers, cut them in half lengthwise, and use a spoon to scrape out the seeds. Finely dice the cucumber and add it to the yogurt mixture.
  3. Stir in the extra virgin olive oil, red wine vinegar, minced garlic, fresh dill, and fresh parsley until well combined.
  4. Season with salt and pepper to taste, then cover and chill in the refrigerator for at least 1 hour to let the flavors meld together.
  5. To serve, ladle the soup into chilled bowls and garnish generously with the finely chopped walnuts.

Nutrition

Calories: 255kcalCarbohydrates: 8.7gProtein: 12.7gFat: 18.6g

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