Recipe for Cacik (Cold Youghurt And Cucumber Soup)


1 medium cucumber; (about 1/2 pound)
2 cup yoghurt
2 teaspoon white vinegar, distilled
1 teaspoon olive oil
2 teaspoon mint, fresh; finely cut
1 ; or 1 teaspoon dried mint
1/2 teaspoon dill leaves, fresh, finely
cut 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 the seeds by running the tip of a teaspoon down the center 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 completely smooth. Gently but thoroughly beat in the grated cucumber, vinegar, olive oil, mint, dill and salt. do not over beat. Taste for seasoning, adding more salt if necessary, and refrigerate the soup for at least 2 hours, or until it is thoroughly chilled. Serve the cacik in chilled individual soup plates, and add an ice cube to each portion if you like.

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