Turkish Cucumber and Mint Soup
Turkish Cucumber and Mint Soup might be just the main course you are searching for. One portion of this dish contains roughly 14g of protein, 6g of fat, and a total of 157 calories. This gluten free, primal, and vegetarian recipe serves 5. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up garlic cloves, lemon juice, mint leaves, and a few other things to make it today. To use up the plain greek yogurt you could follow this main course with the Meyer Lemon-Greek Yogurt Pound Cake with White Chocolate-Greek Yogurt Topping as a dessert.
Instructions
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.
Nest bowl in ice water; stir often until cold, about 15 minutes.
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).