Cucmber and Dill Soup

By andrew.zimmern on Wed, 08/08/2007 - 20:16

Summary

Yield
Prep Time	45 minutes
Country	Eastern Europe
Main Ingredient	Vegetable
Meal	Soups + Stews
Season	Spring

Description

When it is hot out there, try this Turkish cooling soup called cacik. It's a perfect use for all those great local cukes that flood the market in the summer.

While this is a simple recipe to prepare, keep in mind the overnight straining of the yogurt which helps in the smooth consistency of the soup.

Ingredients

3 c plain yogurt
6 c diced, seeded, peeled cucumbers, which is about 3 large cukes
1⁄4 c olive oil
1 small red onion, chopped
1 clv garlic
4 sprigs fresh dill, or more to taste
2 sprigs fresh mint, no stems
1⁄2 c cold vegetable stock or chicken stock
1 small fresh green chile, my favorite is Serrano

Instructions

The night before, strain yogurt through a cheese cloth–lined strainer set over a bowl in the refrigerator, letting it drip off all the water.

Pulse cucumbers, oil, onion, chili, garlic, and herbs in a food processor or large blender. Do not over-mix. When pureed, stir into a work bowl and whisk in the yogurt. Season with salt and pepper and whisk in the stock, drizzling to achieve the desired consistency.

Refrigerate and serve chilled anytime within 12 hours, seasoning again with salt, pepper and fresh lime juice.