Cacik (cold youghurt and cucumber soup)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Cucumber; (about 1/2 pound) |
| 2 | cups | Yoghurt |
| 2 | teaspoons | White vinegar, distilled |
| 1 | teaspoon | Olive oil |
| 2 | teaspoons | Mint, fresh; finely cut |
| ;or 1 teaspoon dried mint | ||
| ½ | teaspoon | Dill leaves, fresh, finely |
| ;cut or 1/4 teaspoon dried | ||
| ;dill weed | ||
| 1 | teaspoon | Salt |
Directions
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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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 01-08-95 (1626)