Delicious way to use cucumber. I halved the recipe and didn't find that pepper in the grocery store, so I used a jalapeno. Also used regular (not Greek) yogurt, still turned out very good. I'm definitely saving this recipe to serve during our hot summer months.
Turkish Cucumber and Mint Soup
Photo: Annabelle Breakey; Styling: Kevin Crafts
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Amount per serving
- Calories: 151
- Calories from fat: 33%
- Protein: 12g
- Fat: 5.8g
- Saturated fat: 0.8g
- Carbohydrate: 14g
- Fiber: 1g
- Sodium: 435mg
- Cholesterol: 0.0mg
- 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.
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