"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


10 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional 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


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)


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.

Peggy Jankowski McGee, Green Valley, AZ,

Cooking Light

August 2006
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