turkish

Yogurt and Cucumber Soup with Herbs and Toasted Bread

This dish pairs plain yogurt with cucumber, grated, country bread, cubed and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Snack

easy

Balanced Vegetarian Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

57 g Carbohydrates

22 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

300g plain yogurt (whole milk) 183 kcal
169g cucumber, grated 25 kcal
131g water, cold 157 kcal
6g garlic, minced 9 kcal
7g fresh mint, chopped 2 kcal
7g fresh dill, chopped 2 kcal
13g butter 93 kcal
1g dried mint 0 kcal
1g Aleppo pepper flakes 3 kcal
3g salt 0 kcal
66g country bread, cubed 175 kcal

Cooking instructions

plain yogurt (whole milk)water
Whisk yogurt in a bowl until smooth. Stir in cold water gradually to reach a drinkable consistency.
cucumbergarlicfresh mintfresh dillsalt
Add grated cucumber, minced garlic, chopped mint, dill, and salt. Chill 10 minutes if desired.
fresh mintbutterdried mintAleppo pepper flakes
Heat butter in a small pan until foamy; add dried mint and Aleppo pepper and cook 20 seconds until fragrant.
butter
Pour the spiced butter over the soup and stir lightly.
country bread
Toast the bread cubes in a dry pan or toaster until crisp. Serve soup with toasted bread on the side.