Name: Turkish Cold Cucumber Yogurt Soup
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 750 g Turkish yogurt; 3 piece cucumber; 2 clove garlic; 3 tbsp fresh dill; 2 tbsp fresh mint; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp salt; 1 pinch black pepper; 1 cup ice cubes

Soğuk Salatalık Çorbası is a beloved summer soup from Turkey's Aegean and Mediterranean regions, where hot summers call for cooling dishes that refresh without weighing you down. This elegant soup transforms simple ingredients into something remarkably sophisticated and satisfying. The soup delivers a beautiful balance of cool, creamy yogurt with the fresh crunch of cucumbers and aromatic herbs. Each spoonful provides a cooling sensation that spreads across your palate, while the garlic adds a subtle warmth that prevents the soup from being bland. The texture is luxuriously smooth yet retains tiny pieces of cucumber and herb that provide pleasant textural contrast. What makes this soup special is its incredible freshness and the way it awakens your senses. The aroma combines the clean scent of cucumber with fragrant dill and mint, while the pale green color looks as refreshing as it tastes. It's perfect as a starter for summer dinner parties, a light lunch on scorching days, or as part of a meze spread. The beauty of this soup lies in its simplicity and the quality of its ingredients. Use the thickest, creamiest yogurt you can find, the freshest cucumbers, and vibrant herbs for the best results. Served ice-cold with a drizzle of olive oil and fresh herbs on top, it's a testament to how Turkish cuisine transforms humble ingredients into something extraordinary.

Ingredients

Instructions

Prepare the cucumbers

Wash and peel the cucumbers completely, then cut into small 1cm cubes. Place in a colander and sprinkle with 1/2 teaspoon salt. Let drain for 15-20 minutes until water beads form on the surface. This removes excess moisture that would make the soup watery. Do not skip this step or your soup will be too thin.
Make garlic paste

Crush the garlic cloves with the flat side of a knife, then mince finely with the remaining 1/2 teaspoon salt using a knife. Work the mixture for 2-3 minutes until it forms a smooth paste. The salt helps break down the garlic fibers for a smoother texture. Do not use a garlic press as it won't create the same smooth consistency.
Prepare fresh herbs

Wash and thoroughly dry the dill and mint using paper towels or a salad spinner for 1-2 minutes. Chop the herbs very finely with a sharp knife until they're almost powder-like. The herbs should release their fragrant oils when chopped. Do not chop too far in advance or they will lose their vibrant color.
Mix yogurt base

In a large bowl, whisk the yogurt vigorously for 2-3 minutes until completely smooth and creamy. Add the garlic paste, lemon juice, and 2 tablespoons olive oil. Whisk for another 2 minutes until the mixture is well combined and has a silky texture. Do not add the cucumbers yet or they will make the mixture too watery.
Combine all ingredients

Pat the drained cucumbers dry with paper towels for 1 minute, then fold them gently into the yogurt mixture along with the chopped herbs. Add ice cubes and stir gently for 30 seconds until well distributed. The soup should have a pale green color from the herbs. Do not overmix or the cucumbers will break down.
Chill and serve

Cover the bowl and refrigerate for at least 2 hours, or until completely ice-cold. Remove ice cubes before serving and taste for seasoning, adjusting salt and lemon juice as needed. Ladle into chilled bowls and drizzle with remaining olive oil. The soup should be refreshingly cold and creamy. Do not let it sit at room temperature or it will lose its refreshing quality.

Tips

🔪

Cooking Tips

Salt the cucumbers and let them drain to remove excess water - this prevents the soup from becoming thin and watery. The longer you drain them, the better the final texture will be.

🔄

Alternatives

If you can't find fresh dill, use 1 tablespoon dried dill instead, but add it to the yogurt 30 minutes early to rehydrate. Greek yogurt works well too, but Turkish yogurt gives the most authentic taste and creaminess.

🍽

Serving & Storage

Serve in chilled bowls with warm pita bread or Turkish flatbread. Garnish with cucumber slices, mint sprigs, and a drizzle of good olive oil. Store covered in refrigerator for up to 2 days, but stir well before serving as ingredients may separate.