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Turkish yogurt soup

Cucumber salad & tomato with mint


Total: 45 min


10 min


35 min


2 servings
  • 400 mL Chicken broth
  • 1.5 tablespoon short grain rice
  • 12 leaf Fresh mint
  • 1 Cucumber
  • 1 Tomatoes
  • 1 spring onion
  • 0.5 Lemon
  • 1 Eggs
  • 1 Yogurt
  • 15 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper
  • 1.5 tablespoon Whole-wheat flour


  • Wash and chop the mint.
  • Boil the broth with 1 pinch of salt.
  • Throw in the rice and cook for 20 minutes.
  • In the meantime, peel the cucumber, wash the tomato, peel the onion.
  • Cut all the vegetables into small cubes.
  • In a salad bowl season them with 1 tablespoon of olive oil, 1 tablespoon of lemon juice.
  • Add salt and pepper and sprinkle with half of the chopped mint.
  • Mix and set aside.
  • In a bowl, mix the flour in a little water and pour the mixture into the broth.
  • Cook for 10 more minutes.
  • Add the mint and continue to cook for 5 minutes.
  • Remove from the heat and add the egg yolk with the yogurt. Mix well.
  • Serve the Turkish yogurt soup along with the cucumber salad and the mint tomato.

Recipe tips

  • Favour whole grain products as they contain more fibres.