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Home > turkishcucumbermintsoup

Turkish cucumber and mint soup

Recipe Information

Servings 5
Preparation Time 30 Minutes
Cook Time 0 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Cucumber
Category Fruit
Meal Lunch; Dinner
Type Appetizer; Side Dish
Subtype Soup
Cuisine Turkish
Diet Low Calorie; Low Fat; Low Carb; Low Cholesterol; Heart Healthy; High Protein; Gluten Free; Mediterranean; Vegetarian


  • 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



  • 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