Alongside gazpacho and cold borscht, cacık is one of the simplest summer soups, easy enough for even a child to prepare. The longer it stands, the more it absorbs the flavors of the herbs and becomes aromatic. Not to mention, it’s practically calorie-free.
- 2 liters of kefir, low-fat yogurt, or sour milk (preferably made from goat’s milk)
- a large bunch of mixed fresh herbs (parsley, dill, cilantro, mint, tarragon)
- green onions (and green garlic if you like)
- 2 large cucumbers
- sea salt
Pour the yogurt into a pot. Finely chop the herbs, green onions, and garlic. If you enjoy bold flavors and don’t mind the aroma, you can press in a couple of cloves of fresh garlic. Grate the cucumbers and add everything to the yogurt. Season with salt. If the consistency is too thick, thin it with a little water. Let it rest for at least 30 minutes, but ideally for a couple of hours in the refrigerator.
Pour the yogurt into a pot. Finely chop the herbs, green onions, and garlic. If you enjoy bold flavors and don’t mind the aroma, you can press in a couple of cloves of fresh garlic. Grate the cucumbers and add everything to the yogurt. Season with salt. If the consistency is too thick, thin it with a little water. Let it rest for at least 30 minutes, but ideally for a couple of hours in the refrigerator.
