Turkish cucumber and mint soup

Recipe Information

Ingredients

• 2 pounds (2-3) English cucumbers, peeled, seeded, and cut into chunks

• 2 cloves garlic, minced

• 1/4 cup lemon juice

• 2 tablespoons extra-virgin olive oil

• 3 containers (7 to 8 ounces each) plain low-fat Greek yogurt

• 2 teaspoons Aleppo pepper

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 cup fresh mint, chopped, plus small whole leaves

• 1 tablespoon fresh dill, chopped

Directions

• In a blender or food processor, puree the cucumbers, garlic, lemon juice, oil, and one container of yogurt until smooth. Pour the blended mixture into a bowl and whisk in the rest of the yogurt, Aleppo pepper, salt, and black pepper.

• Rest the bowl in ice water or place in the freezer for approximately 15 minutes or until cold, stirring often.

• Add the chopped mint and dill into the soup just before serving, and mix well. Garnish the soup with more Aleppo pepper and mint leaves, if desired.

Nutrition (per serving)

• Calories: 151 cal

• Total fat: 6g

• Saturated fat: <1g

• Cholesterol: 0mg

• Sodium: 435mg

• Carbohydrate: 14g

• Fiber: 1g

• Protein: 12g