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Turkish Cucumber and Mint Soup

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 30 mins
Yield Serves 5
This yogurt-based soup—similar to cacik—is seasoned with Aleppo pepper, a chile grown in Syria and Turkey that has a smoky note.


  • 2 pounds (2 to 3) English cucumbers, peeled, seeded, and cut into chunks
  • 2 garlic cloves, minced
  • 1/4 cup lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 3 containers (7 to 8 oz. each) plain low-fat Greek yogurt
  • About 2 tsp. Aleppo pepper* or coarsely ground dried California chile
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped fresh mint leaves, plus small whole leaves
  • 1 tablespoon chopped fresh dill

Nutrition Information

  • calories 151
  • caloriesfromfat 33 %
  • protein 12 g
  • fat 5.8 g
  • satfat 0.8 g
  • carbohydrate 14 g
  • fiber 1 g
  • sodium 435 mg
  • cholesterol 0.0 mg

How to Make It

  1. Whirl cucumbers, garlic, lemon juice, oil, and 1 container yogurt in a blender until smooth. Pour into a stainless steel bowl and whisk in remaining yogurt, 2 tsp. Aleppo pepper, the salt, and black pepper.

  2. Nest bowl in ice water; stir often until cold, about 15 minutes.

  3. Stir chopped mint and dill into soup just before serving. Sprinkle bowls with more Aleppo pepper, if you like, and mint leaves.

  4. *Buy Aleppo pepper from grocery stores or, or buy dried California chiles in Latino markets (pulse in a food processor to grind coarsely).

  5. Note: Nutritional analysis is per 1-cup serving.