Recipe for Turkish Cold Yoghurt Soup 
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Yield:
4
Ingredients:
Amount Ingredient
340 gm thick plain low fat yoghurt
15 x cm cucumber peeled and grated
1/2 tbl olive oil
1/2 tsp wine vinegar
1/2 clv garlic peeled and crushed
1/2 tbl finely chopped fresh mint plus more leaves to garnish
salt
2 tbl finely chopped fresh dill.
Instructions:
Instructions: Whisk the oil vinegar and garlic in a bowl.

Add yoghurt and salt and beat until smooth.

Squeeze the cucumber with your hands to remove excess moisture then mix it into the sauce with the mint.

Add the dill.

Dilute with 150ml water
Cover and refrigerate.

Serve lightly chilled garnished with mint.

The Turks are supposed to have brought yoghurt with them to Europe and they certainly display a preferencefor it. It is used in soups served with poached eggs in cilbir spread overfried vegetables used in salads with spinach or purslane used to marinate kebabs made into a cold drink called ayran and it features in cacik the Turkish Yoghurt and Cucumber Salad (qv). This refreshing soup is identical to cacikwater.

Serves 4

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