Chilled Yogurt And Cucumber Soup Cacik Recipes

TURKISH YOGURT WITH CUCUMBERS AND HERBS (CACıK)

Turkish Yogurt With Cucumbers and Herbs (Cacık) image

Cacık is a cold, crunchy, refreshing yogurt side dish that goes well with grilled meats. If you like tzatziki, you'll love making easy Turkish cacik.

Provided by Elizabeth Taviloglu

Categories Sauce Condiment

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

18 oz/500 g yogurt (plain)
1 tbsp. extra-virgin olive oil
1 cup cold water
2 to 3 cucumbers (peeled and finely diced)
Optional: 1 to 3 cloves garlic (finely chopped, or 1 to 2 tsp. garlic powder)
1 tsp. salt (more or less to taste)
1/2 tsp. pepper
1/2 tsp. oregano (dried)
Optional: 1/4 tsp. hot red pepper flakes (or sweet paprika)
Garnish: 1/4 cup dill weed (fresh, finely chopped or 1 tsp. dried dill weed)
Garnish: 1/4 cup mint leaves (fresh, finely chopped or 1/2 tsp. dried mint)

Steps:

First, whisk the yogurt and olive oil together to make a smooth mixture. Gradually whisk in the water until you get the consistency you want. Some prefer their 'cacık' watery while some like it thick. It's completely up to you.
Next add the cucumbers, garlic, and spices and mix thoroughly until smooth. Adjust the spices to your taste.
It is best to refrigerate your 'cacık' for a few hours before serving. Serve your ice-cold 'cacık' in small, decorative bowls. Drizzle a little bit of olive oil in the center of each one. Garnish each with a small sprig of fresh mint or dill weed.

Nutrition Facts : Calories 133 kcal, Carbohydrate 15 g, Cholesterol 8 mg, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, Sodium 675 mg, Sugar 11 g, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 0 g

CHILLED CUCUMBER AND YOGURT SOUP

Chilled Cucumber and Yogurt Soup image

Provided by Food Network

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 clove garlic, sliced
1 onion, small dice
3 seedless cucumbers, peeled, seeded and chopped
4 cups stock, or water
1 1/2 cups yogurt
1 tablespoon chopped dill

Steps:

Heat oil over medium high flame and saute garlic and onion until translucent (about 5 minutes). Add cucumbers and cook (stirring) for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and puree in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.

CHILLED CUCUMBER SOUP WITH FIERY YOGURT SAUCE

Chilled Cucumber Soup with Fiery Yogurt Sauce image

Provided by Alex Guarnaschelli

Categories appetizer

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 English cucumber, sliced 1/2 inch thick
Kosher salt and freshly ground pepper
1 teaspoon honey (optional)
1/2 small jalapeno or Scotch bonnet chile pepper, stemmed and thinly sliced into rounds (seeds and all)
1 teaspoon honey
1/2 teaspoon hot Spanish paprika
1/2 teaspoon ground cumin
1/2 cup plain whole-milk yogurt
1/2 teaspoon red wine vinegar
Kosher salt
1 Kirby cucumber, cut into spears
Juice of 1/2 lemon
Freshly ground pepper

Steps:

Make the soup: Put the English cucumber slices in a blender and add 1/4 cup cold water. Blend on low speed until smooth (you don't want to whip too much air into the soup). You may have to stop the blender to push the cucumbers down toward the blade. Season with salt, pepper and a touch of honey, if a little sweetness is needed. Transfer to a small bowl, then set it in a larger bowl filled with ice water to chill, about 3 hours.
Meanwhile, make the sauce: Combine the chile pepper, honey, paprika and cumin in a small bowl and mash well with the back of a spoon so the ingredients meld. (If you own a mortar and pestle, this is a great chance to pull it out.) Stir in the yogurt and vinegar. Season with salt.
Just before serving, drizzle the Kirby cucumber spears with the lemon juice and season with salt and pepper. Give the soup a final stir and pour into small glasses. Drizzle the yogurt sauce on top, garnish with the cucumber spears and serve immediately.

CHILLED CUCUMBER YOGURT SOUP

Chilled Cucumber Yogurt Soup image

This recipe is slightly adapted from Celebrity Cruise Line's "Excite the Senses - A Culinary Journey with Celebrity Cruises" cookbook. I am a travel agent, and also write recipe reviews from cruise line's cookbooks on my company blog. I knew after tasting this one that I'd be doing it again and again! Not only is it healthy, but it also fulfilled my three E's of cooking: easy, elegant and economical. "Cook" time is minimum chilling time. I only use Greek yogurt, but feel free to use whatever you'd like.

Provided by Raquel Grinnell

Categories Vegetable

Time 2h5m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 teaspoon garlic, fresh and finely chopped
6 seedless European cucumber, peeled, seeded and grated
2 tablespoons fresh lemon juice
1 cup fresh basil leaf, loosely packed
1/2 cup fresh dill weed, chopped
3 cups plain yogurt
2 tablespoons olive oil (plus additional to drizzle)
2 teaspoons kosher salt

Steps:

Mix all the ingredients in a blender on high speed until smooth. Chill in the refrigerator for at least two hours.
To serve, garnish each bowl of soup with a dollop of yogurt, a drizzle of olive oil and a sprig of fresh dill.

Nutrition Facts : Calories 166.3, Fat 9, SaturatedFat 3.3, Cholesterol 15.9, Sodium 843.1, Carbohydrate 17.8, Fiber 1.8, Sugar 10.9, Protein 6.8

CHILLED LEMON CUCUMBER AND YOGURT SOUP

Chilled Lemon Cucumber and Yogurt Soup image

A perfect soup for summertime-light and refreshing, getting its inspiration from Indian raita. The freshest ingredients you can find is key. Keep soup chilled until just before serving. From the book Healthy First Courses, a cookbook collection of recipes from Williams Sonoma. (I switched lemon cucumbers for standard cucumbers though.)

Provided by COOKGIRl

Categories Vegetable

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

6 -8 medium lemon cucumbers, peeled and coarsely chopped (or 3 standard cucumbers)
1 1/2 cups low-fat plain yogurt
1 cup low-fat buttermilk
1 tablespoon extra virgin olive oil
1 garlic clove, peeled and minced
3 tablespoons finely chopped fresh chives, and 3 tablespoons fresh dill (NOT dried, NOT dried)
1/8 teaspoon red pepper flakes or 1/8 teaspoon cayenne
1/2 cup water or 1/2 cup vegetable stock
1/4 teaspoon salt, to taste
1/8 teaspoon white pepper
3 tablespoons walnuts, toasted and chopped (can substitute hazelnuts or almonds)
fresh lemon juice, to lightly drizzle on each serving soup
cayenne
ice cube

Steps:

In food processor or blender, puree half of the cucumber, scraping down sides of bowl as necessary. Blend until smooth, about 20 seconds.
In a serving bowl, combine the pureed cucumber, yogurt, buttermilk, olive oil, garlic, fresh chives and dill, and pepper flakes. Stir to mix well.
Cut the remaining cucumber into 1/8 inch small dice. Stir into the pureed soup mixture and then stir in enough water or stock so that the soup is thin but not watery.
Add the salt and pepper and stir well. Refrigerate several hours and until well chilled.
Ladle soup into individual bowls and garnish with toasted nuts, a drizzle of lemon juice and a sprinkle of cayenne. Add an ice cube to each bowl to keep soup chilled.

Nutrition Facts : Calories 185.6, Fat 8.5, SaturatedFat 1.8, Cholesterol 6.1, Sodium 263.9, Carbohydrate 21.6, Fiber 0.5, Sugar 20.6, Protein 7

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