Turkish Cucumber and Mint Soup

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

1
Whirl cucumbers, garlic, lemon juice, oil, and 1 container yogurt in a blender until smooth.
Ingredients you will need
Lemon JuiceLemon Juice
CucumberCucumber
GarlicGarlic
YogurtYogurt
Cooking OilCooking Oil
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BlenderBlender
2
Pour into a stainless steel bowl and whisk in remaining yogurt, 2 tsp. Aleppo pepper, the salt, and black pepper.
Ingredients you will need
Aleppo PepperAleppo Pepper
Black PepperBlack Pepper
YogurtYogurt
SaltSalt
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WhiskWhisk
BowlBowl
3
Nest bowl in ice water; stir often until cold, about 15 minutes.
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WaterWater
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BowlBowl
4
Stir chopped mint and dill into soup just before serving.
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DillDill
MintMint
SoupSoup
5
Sprinkle bowls with more Aleppo pepper, if you like, and mint leaves.
Ingredients you will need
Aleppo PepperAleppo Pepper
MintMint
Equipment you will use
BowlBowl
6
*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).
Ingredients you will need
Aleppo PepperAleppo Pepper
Chili PepperChili Pepper
Equipment you will use
Food ProcessorFood Processor
DifficultyMedium
Ready In30 m.
Servings5
Health Score9
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