Turkish Cucumber and Mint Soup

Turkish Cucumber and Mint Soup Recipe
Photo: Annabelle Breakey; Styling: Kevin Crafts
This yogurt-based soup—similar to cacik—is seasoned with Aleppo pepper, a chile grown in Syria and Turkey that has a smoky note.


Serves 5
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional 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


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


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.

*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).

Note: Nutritional analysis is per 1-cup serving.

August 2010
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