The Turkish cold yogurt-and-cucumber soup is called cacık. It is typically made by thinning yogurt with water and mixing it with cucumber, garlic, salt, olive oil, and herbs such as dried mint or dill.
Cacık is served chilled, especially as a refreshing summer dish or as a meze alongside grilled meats and other foods. Its consistency can range from spoonable soup to a thicker dip, depending on how much water is added and whether strained yogurt is used.
The dish is related to tzatziki and tarator, which share yogurt-and-cucumber traditions across the Balkans and West Asia. They are not always identical, however: Turkish cacık is generally the name used for the Turkish preparation, while tzatziki is associated especially with Greek cuisine.