Equipment
Ingredients
Soup Base
- 500 g plain low-fat yogurt, cold
- 1 english cucumber, grated
- 150 ml ice water
Aromatics and Seasoning
- 1 garlic, minced into a paste
- 15 ml lemon juice, freshly squeezed
- 10 g fresh mint, finely chopped
- 3 g ground cumin
- 2 g salt
- 1 g smoked paprika, reserved for garnish
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 97 kcal
- Protein
- 7 g
- Carbohydrates
- 13 g
- Fat
- 2 g
- Fiber
- 1 g
- Sugar
- 10 g
- Sodium
- 286 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 8 mg
- Potassium
- 441 mg
- Calcium
- 256 mg
- Iron
- 1.2 mg
- Magnesium
- 37 mg
- Phosphorus
- 206 mg
- Zinc
- 1.4 mg
- Vitamin A
- 33 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.30 mg
- Niacin
- 0.3 mg
- Folate
- 23 mcg
- Water
- 222 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a box grater, grate the English cucumber onto a clean kitchen towel. Gently squeeze to remove about half of the excess liquid, ensuring the cucumber does not water down the soup base.
Place the plain low-fat yogurt in a large mixing bowl. Whisk vigorously until the texture is completely smooth and free of lumps.
Add the squeezed grated cucumber, minced garlic paste, lemon juice, finely chopped mint, ground cumin, and salt to the smoothed yogurt. Stir until the aromatics are evenly distributed.
Gradually whisk the ice water into the yogurt mixture, pouring in a steady stream until the soup reaches a light, drinkable consistency. You may not need all the water.
Cover the mixing bowl tightly and chill in the refrigerator for at least 1 hour to allow the garlic to mellow and the cumin to infuse into the dairy.
Ladle the cold soup into chilled bowls. Garnish each serving with a light dusting of smoked paprika immediately before serving.
Chef's Notes
- Using an English or Persian cucumber prevents the need for peeling or seeding, keeping preparation quick and maximizing the vegetable's natural nutrients.
- For the best flavor development, allowing the soup to chill for an hour is crucial. Raw garlic mellows significantly in the dairy, and the ground cumin blooms into a warming undertone.
- Always whisk your yogurt before introducing liquids or chunky ingredients. This simple technique breaks the protein structure slightly, preventing lumps and ensuring a silky smooth base.
- Mashing the garlic with a tiny pinch of coarse salt on your cutting board creates a paste that distributes much more evenly than standard minced garlic.
Storage
Refrigerator: 3 days — Keep in an airtight container. Stir well before serving as separation is normal.
Troubleshooting
Soup has a watery or split consistency
Cause: Cucumber released too much liquid or the yogurt was whisked too violently after adding water
Fix: Whisk in 2 to 3 large spoonfuls of thick yogurt to restore body and emulsify
Prevention: Thoroughly squeeze grated cucumber before incorporating, and fold liquids in gently
Garlic flavor is overwhelmingly sharp
Cause: Soup was not chilled long enough, or the garlic clove was exceptionally pungent
Fix: Add a small squeeze of extra lemon juice or more yogurt to balance the sharpness
Prevention: Always mince garlic into a fine paste and observe the 1 hour minimum resting period
Cultural Context
Chilled yogurt soups, such as Turkish Cacik, Balkan Tarator, or Persian Mast-o-Khiar, are beloved across the Mediterranean and Middle East. Historically, they provided rapid cooling hydration, vital electrolytes, and easy-to-digest nourishment to field workers laboring during scorching summer months.
