Cacik

recipe
"I've also tried this cold Turkish soup as a dip with carrots, celery sticks, and pita triangles, so this recipe can certainly perform double duty." -Peggy McGee, Green Valley, AZ

Yield:

10 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 48
Caloriesfromfat 32 %
Fat 1.7 g
Satfat 0.6 g
Monofat 0.9 g
Polyfat 0.1 g
Protein 2.8 g
Carbohydrate 5.4 g
Fiber 0.2 g
Cholesterol 3 mg
Iron 0.2 mg
Sodium 36 mg
Calcium 95 mg

Ingredients

1 garlic clove, crushed
2 cups plain low-fat yogurt
1 1/2 cups grated cucumber (about 1 large seedless)
1 tablespoon white vinegar
1 1/2 teaspoons chopped fresh dill
1 1/2 teaspoons chopped fresh mint
2 teaspoons extravirgin olive oil
2 tablespoons water
Mint sprigs (optional)

Preparation

Rub a large bowl with garlic; discard garlic. Combine yogurt and the next 5 ingredients (through oil) in bowl. Cover and chill 2 hours. Stir in 2 tablespoons water, and serve. Garnish with mint sprigs, if desired.

Peggy Jankowski McGee, Green Valley, AZ,

Cooking Light

August 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note