Ingredients

1 medium sized Cucumber

Method

Peel the cucumber and slice it lengthways into halves with a small, sharp knife. Scoop out the seeds by running the tip of a teaspoon down the centre of each half. Discard the seeds, and grate the cucumber coarsely. There should be about 3/8 of a pint.

Stir the yoghurt in a deep bowl with a whisk or large spoon until it is completely smooth. Beat in the grated cucumber, vinegar, olive oil, mint, dill and salt thoroughly but gently. Do not overbeat. Taste for seasoning, adding more salt if necessary, and refrigerate the soup for at least 2 hours, until it is thoroughly chilled.

Serve the cacik in chilled soup plates, and add an ice cube to each portion if you like.