Chop the cucumbers and season well with salt. Leave for 5 minutes.
In a large bowl, mix the garlic, yoghurt and mint. Gently add the cucumbers.
If serving as a dip, add to your serving bowl and top with extra virgin olive oil and some fresh mint. Serve immediately, or as soon as possible.If serving as a soup, add water until you reach the desired consistency. Transfer to 4 small bowls, topping with a little extra virgin olive oil and fresh mint and serve immediately.
Tips & notes
Once mixed, the cucumbers quickly lose their crunch. If serving as a thicker dip, the yoghurt will start releasing whey, which looks unappetising, quite soon after mixing. I therefore recommend making cacik as late as possible before serving.
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