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Cucumber Yogurt Soup (Turkish Recipe) Recipe

by CookEatShare Cookbook
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Ingredients

Cost per recipe $2.76 view details
  • 1 med. cucumbers
  • 2 c. yogurt
  • 2 teaspoon distilled white vinegar
  • 1 teaspoon extra virgin olive oil
  • 2 teaspoon finely cut fresh mint or possibly 1 teaspoon dry mint
  • 1/2 teaspoon finely cut fresh dill or possibly 1/4 teaspoon dry dill
  • 1 teaspoon salt

Directions

  1. Peel cucumber and slice lengthwise into halves. Scoop out seeds by running the tip of a tsp. down center of each half. Throw away the seeds and grate the cucumber coarsely. (Should make about 1 c..) In a deep bowl, stir the yogurt with a whisk till completely smooth. Gently but thoroughly beat in the grated cucumber, vinegar, extra virgin olive oil, mint, dill and salt. Don't OVER BEAT. Taste for seasoning, adding more salt if necessary. Chill the soup for at least 2 hrs till thoroughly chilled. Serve in clear glass bowls and garnish with fresh mint in center.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 658g
Calories 359  
Calories from Fat 182 51%
Total Fat 20.67g 26%
Saturated Fat 10.93g 44%
Trans Fat 0.0g  
Cholesterol 64mg 21%
Sodium 2555mg 106%
Potassium 967mg 28%
Total Carbs 26.14g 7%
Dietary Fiber 1.1g 4%
Sugars 24.86g 17%
Protein 17.92g 29%
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