Turkish Cucumber and Mint Soup Recipe – Sunset Magazine
Turkish cucumber and mint soup with lemon, yogurt, and Aleppo pepper—refreshing and flavorful in just 30 minutes. Yields 5 servings.
Ingredients
- 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
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