Cold cucumber and yogurt soup Recipe - Cooking Index
Cold cucumber and yogurt soup Recipe - Cooking Index
On a hot summer lunchtime this is a perfect starter to eat outside under the shade of a tree with a glass of white wine. I have eaten this in Italy and in Turkey, where it is known as Cacik.
Cuisine: Italian, Turkish| 1 | Medium onion | |
| 1 | Pot of yogurt (800ml) | |
| 1 | Long cucumber | |
| 1 | Handful of fresh mint leaves | |
| 1 | Clove of garlic |
Chop the onion finely and fry in olive oil over a low heat until soft. Chop the clove of garlic and add to the onions, making sure the onions and garlic do not brown.
Cut the cucumber lengthways in half and using a teaspoon scoop out the seeds. Chop the cucumber into 1/2 inch discs and added to the pan for five minutes over a low heat.
Put the cucumber, onion and garlic mixture into a food processor. Add the yoghurt and most of the mint leaves, leaving a few aside for a garnish. Blend until you have a smooth mixture.
Refrigerate until 15 minutes before serving time. The soup should be cold but not very cold as the flavours will be muted by the chill. This soup can be prepared in advance as the flavours develop over a few hours before serving. I often make it first thing in the morning or the night before.
For a very smooth soup you can put the blended mix through a fine sieve.
To have a bit more texture to the soup either blend for less time or added small cubes of peeled and chopped and cucumber to the blended soup.
Goes very well served with a dry white wine or a Fino sherry.
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