|Preparation Time||30 Minutes|
|Cook Time||0 Minutes|
|Total Time||30 Minutes|
|Type||Appetizer; Side Dish|
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.
Calories: 151 cal
Total fat: 6g
Saturated fat: <1g