Soupa Tsatziki (Cold Yogurt Soup)

This Soupa Tsatziki is a delightful twist on the classic dip, transformed into a light and cooling soup. It combines the crisp freshness of hothouse cucumbers with the rich tang of thick yogurt, brightened by zesty lemon and aromatic herbs. The addition of fresh dill and mint provides a vibrant herbal note, while a drizzle of fruity olive oil adds depth. Chilled and served cold, it offers a soothing texture and a burst of flavor that is both comforting and invigorating. Ideal for a quick lunch, an appetizer, or a palate cleanser during a Mediterranean-style feast, this soup requires no cooking, making it an effortless yet elegant choice for any occasion.

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 4.5

Dietary: Gluten-free, Vegetarian

Description

This Soupa Tsatziki is a delightful twist on the classic dip, transformed into a light and cooling soup. It combines the crisp freshness of hothouse cucumbers with the rich tang of thick yogurt, brightened by zesty lemon and aromatic herbs. The addition of fresh dill and mint provides a vibrant herbal note, while a drizzle of fruity olive oil adds depth. Chilled and served cold, it offers a soothing texture and a burst of flavor that is both comforting and invigorating. Ideal for a quick lunch, an appetizer, or a palate cleanser during a Mediterranean-style feast, this soup requires no cooking, making it an effortless yet elegant choice for any occasion.

Ingredients

1/2 cup Hothouse cucumber

Directions

1
Peel, seed, and grate the hothouse cucumber. Place it in a bowl and sprinkle with salt to taste, letting it sit for a few minutes to draw out excess moisture.
2
Beat the thick yogurt with a wooden spoon until smooth and creamy. Add the grated cucumber to the yogurt.
3
Stir in the minced garlic, lemon zest, lemon juice, finely chopped fresh dill, fresh mint, and fruity olive oil.
4
Gradually add water, one tablespoon at a time, stirring well until the soup reaches the desired consistency of a thick, drinkable soup.
5
Refrigerate the soup for at least 30 minutes to allow the flavors to meld and the dish to chill thoroughly.
6
Serve cold in small bowls, optionally garnished with a sprig of dill or a drizzle of olive oil.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 4.5kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 1.1g1%
Dietary Fiber 0.1g1%
Sugars 0.5g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use full-fat plain yogurt for a richer texture. If using Greek yogurt, ensure it is unsweetened and unflavored.

If the cucumber releases a lot of water, you may need to adjust the amount of water added in step 4. Taste and adjust seasoning with additional salt or lemon juice if needed.

This soup can be made up to 24 hours in advance. Store in an airtight container in the refrigerator. Stir well before serving.

For a vegan version, substitute the yogurt with a thick, unsweetened coconut yogurt or soy-based yogurt.

Serve alongside a variety of mezethes (small plates) such as olives, feta cheese, tomatoes, and crusty bread for a complete Mediterranean experience.

Keywords: cold soup, greek, tsatziki, yogurt soup, cucumber, dill, mint, garlic, lemon, olive oil, refreshing, summer, appetizer, chilled, creamy, healthy, quick, no cook, mediterranean, light

Read it online: https://www.chefs-mate.com/recipe/soupa-tsatziki-cold-yogurt-soup/