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Cacik (Cold Cucumber and Yogurt Soup)

A favorite summer soup with its origin in Turkey.

Yield: 4 Servings

1 Large cucumber
2 cups Yogurt, plain
2 tsp Distilled white vinegar
1 tsp Olive oil
2 tsp Mint, finely cut
1/2 tsp Dill, finely cut
1 tsp Salt

 

Peel the cucumber and slice it lengthwise into halves. Scoop out all the seeds and then grate the cucumber coarsely. Mix the yogurt in a large bowl until smooth. Mix in the grated cucumber, vinegar, mint, dill, and salt till completely incorporated.

Refrigerate for at least 3 hours. When ready to serve pour into a bowl and garnish with small toasted slice of baguette with grated cucumber on top.

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