in Soup Recipes, Turkey

Cold cucumber soup

updated

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Ingredients for 6 servings:

  • 2 small cucumbers
  • 750 g natural yogurt
  • 2 garlic cloves, crushed
  • 2 tbsp mint, fresh, finely chopped
  • 3 tbsp olive oil
  • 250 ml water, very cold, approx.
  • Salt and pepper, white
  • Ice cubes for serving
  • n. B. Fresh mint sprig(s) for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

comes from Turkish cuisine, super delicious on hot summer days

Grate the cucumbers into a sieve, toss with 1 teaspoon of salt, and let drain for 20 minutes. Transfer the drained cucumbers to a large serving bowl and add the yogurt, garlic, mint, and olive oil. Cover and let stand in the refrigerator for at least 2 hours. Just before serving, add enough ice-cold water to give the soup a creamy consistency. Season with salt and pepper. Serve immediately with ice cubes and garnish with mint sprigs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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