Photo: Annabelle Breakey; Styling: Kevin Crafts
Total Time
30 Mins
Serves 5

This yogurt-based soup—similar to cacik—is seasoned with Aleppo pepper, a chile grown in Syria and Turkey that has a smoky note.

How to Make It

Step 1

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.

Step 2

Nest bowl in ice water; stir often until cold, about 15 minutes.

Step 3

Stir chopped mint and dill into soup just before serving. Sprinkle bowls with more Aleppo pepper, if you like, and mint leaves.

Step 4

*Buy Aleppo pepper from grocery stores or, or buy dried California chiles in Latino markets (pulse in a food processor to grind coarsely).

Step 5

Note: Nutritional analysis is per 1-cup serving.

Ratings & Reviews

bob1111's Review

October 05, 2013
Delicious way to use cucumber. I halved the recipe and didn't find that pepper in the grocery store, so I used a jalapeno. Also used regular (not Greek) yogurt, still turned out very good. I'm definitely saving this recipe to serve during our hot summer months.