Photo: Annabelle Breakey; Styling: Kevin Crafts Photo by: Photo: Annabelle Breakey; Styling: Kevin Crafts

Turkish Cucumber and Mint Soup

This yogurt-based soup—similar to cacik—is seasoned with Aleppo pepper, a chile grown in Syria and Turkey that has a smoky note.

Sunset AUGUST 2010

  • Yield: Serves 5
  • Total:30 Minutes


  • 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.

Nutritional Information

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

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Turkish Cucumber and Mint Soup recipe