In a medium bowl, beat the yogurt and water till creamy and smooth.
560 grams yogurt, 1 tablespoon water
Chop the cucumbers into small pieces and mince the garlic, then add to the yogurt. Add salt and mix well.
3 cloves garlic, 2 baby* cucumbers, salt
Stir in the chopped mint and drizzle with olive oil. Cover and chill till required.
5 leaves fresh mint, olive oil
This dish is best made on the day. Prepare it a few hours in advance and keep chilled till ready to serve.We prefer to use small baby cucumbers (also known as Persian cucumbers), for this as they have a nicer flavour are slightly sweet and are less watery than regular cucumbers. However, if they are not available half a regular English cucumber work well too, in which case you may not need to add the tablespoon of water in the recipe.Chop the cucumbers into small pieces, only grate them to make cacik soup as grating releases more water.Storing leftovers - store in a sealed container and chill for up to 48 hours. During this time the cucumbers will release some water so stir well before serving.
To make cacik soup
This recipe makes cacik soup for two people.After preparing the cacik, mix with around 120 ml (½ cup) cold water to achieve the desired consistency. Serve chilled.