turkish

Yogurt and Cucumber Soup with Herbs and Toasted Bread

Name: Yogurt and Cucumber Soup with Herbs and Toasted Bread
Yield: 1 serving
Cuisine: turkish
Ingredients: 395 g plain yogurt (whole milk); 222 g cucumber, grated; 173 g water, cold; 7 g garlic, minced; 10 g fresh mint, chopped; 10 g fresh dill, chopped; 17 g butter; 1 g dried mint; 1 g Aleppo pepper flakes; 4 g salt; 87 g country bread, cubed

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

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Estimated macros per portion

27 g Protein

75 g Carbohydrates

29 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

395g plain yogurt (whole milk) 241 kcal
222g cucumber, grated 33 kcal
173g water, cold 0 kcal
7g garlic, minced 10 kcal
10g fresh mint, chopped 4 kcal
10g fresh dill, chopped 4 kcal
17g butter 122 kcal
1g dried mint 0 kcal
1g Aleppo pepper flakes 3 kcal
4g salt 0 kcal
87g country bread, cubed 231 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.