Turkish Cold Yogurt-Cucumber Soup (Cacık)
A chilled Turkish yogurt and cucumber soup with fresh dill, mint, walnuts, and a drizzle of olive oil.
On a hot Turkish afternoon, cacık is the fastest thing you can put in front of someone — thinned yogurt, grated cucumber, and a fistful of dill and mint, chilled just long enough to feel properly cold going down. Some cooks serve it thick enough to eat with a spoon; others thin it further into an actual soup.
Because it's built almost entirely on Greek yogurt and cucumber, this dish is naturally high in protein relative to its calories and low in carbohydrates, and the olive oil drizzle on top adds heart-healthy fat without much extra weight. Serve it well chilled as a starter, a side to grilled kebabs, or a light snack on a warm day.
Ingredients
- 2 cups plain low-fat Greek yogurt
- 1 cup cold water — or unsweetened almond milk, to thin
- 1 large cucumber, grated and lightly squeezed
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh mint
- 1 tbsp extra virgin olive oil — plus more for drizzle
- 1/4 tsp salt
- 1 pinch black pepper
- 2 tbsp chopped walnuts — for garnish
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1In a bowl, whisk yogurt with cold water until smooth and pourable.
- 2Stir in grated cucumber, dill, mint, olive oil, salt, and pepper.
- 3Cover and chill at least 30 minutes to let flavors develop.
- 4Ladle into bowls, drizzle with a little more olive oil, and scatter chopped walnuts on top before serving.