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Cacik

Yield 10 servings (serving size: 1/4 cup)
"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

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)

Nutrition 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

How to Make It

  1. 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.