Total Time
30 Mins
Yield
Serves 5
Photo: Annabelle Breakey; Styling: Kevin Crafts

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 5

Note: Nutritional analysis is per 1-cup serving.

Ratings & Reviews