Cold Yoghurt and Cucumber Soup

Cold yoghurt and cucumber soup

The summer was here - even only briefly - over the weekend! On Sunday morning, I went to the Iceberg's Ocean Baths with a girlfriend. We swam in the cool waters chatting million miles an hour, then lingered around the pool with our books enjoying the clear blue skies.

Then it was lunch time. As any real foodoholic would, as I was waiting for the lunch I ordered, I simultaneously started thinking about what I should be having for dinner.

One does not really feel like eating very much on a hot day. The succulent vegetable stews or slowly cooked to melting point meats of winter are million miles away from our cravings lists. Instead we favour the fresh and bright coloured dishes that cool our senses and makes us feel healthy and energetic.

But even in summer I do miss having to sip and slurp mouthfuls of a nice soup once in a while. It sure is too hot for a heart warming soup but there are many other alternatives for soup lovers like me. This is yet another favourite of mine from the Mediterranean summer days.

Cacik is a cold yoghurt and cucumber soup served mostly as a side to a main meal in Turkey. It is very easy to make and one bowl is never really enough. I usually make it in big batches and my husband and I race against each other to have seconds and thirds.


Cacik (Cold yoghurt and cucumber soup)

Ingredients:

1,5 cup of plain or Greek style yoghurt
1 cup cold water
1 medium size Lebanese cucumber
1 small clove of garlic
2 tablespoons of extra virgin olive oil
1 teaspoon dried mint flakes
Salt and pepper to taste


Here is how:

Place the yoghurt and water in a deep bowl and whisk it together until combined and no lumps of yoghurt are left. I personally use the traditional way of whizzing it with the hand blender. It not only takes seconds but also makes it frothy.

Mince or grate the garlic and stir it into the yoghurt mixture.

Add salt and pepper to taste.

Peel the cucumber and cut it into small cubes and stir into the yoghurt mixture.

Put the bowl in the fridge for about half an hour to let the flavors infuse.

In a separate bowl, mix the olive oil with the dried mint flakes.

When ready to serve, take it out of the fridge and pour the cacik into small bowls.

Drizzle the oil mint mixture and serve.

Afiyet Olsun!