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Tzatziki Soup

Tzatziki Soup
Serves 4 - 6
  • 2 1/2 cups (600 g) plain yogurt
  • 1 cup (250 ml) water
  • 1 cucumber, seeded and diced
  • 4 garlic cloves, coarsely chopped
  • 1 tbsp olive oil
  • 1 tsp white vinegar
  • 1 tsp dried mint
  • salt and black pepper
  • 2-3 tbsp chopped fresh mint and 3 scallions, thinly sliced, to garnish


  1. Puree the yogurt, measured water, one- quarter of the diced cucumber, the garlic, oil, vinegar, and mint in a food processor or blender until smooth. Season well with salt and add pepper to taste.
  2. Transfer the soup to a large bowl and stir in the remaining cucumber. Cover and chill for at least I hour.
  3. Taste for seasoning. Sprinkle the soup with chopped mint and scallions before serving.
Game Soup

Seeding a cucumber

Trim the cucumber with a small knife, then cut it in half lengthwise. With a teaspoon, scoop out and discard the seeds from each cucumber half.


Tzatziki is best known as a cooling Greek salad, but it is even more refreshing when served as a chilled soup. Dried mint is used in the soup because of its intense flavor, although fresh mint is used for the garnish.