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Cucumber and Yogurt Tzatziki Soup

Cucumber and Yogurt Tzatziki Soup

A refreshing Cucumber and Yogurt Tzatziki Soup that combines the coolness of cucumbers with the creaminess of Greek yogurt, enhanced by fresh dill and lemon juice. Perfect for hot summer days, this no-cook dish is both nutritious and easy to prepare.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 Large English Cucumbers, peeled and seeded
  • 2 Cups Greek Yogurt, full-fat
  • 1/2 Cup Fresh Dill, finely chopped
  • 2-3 Cloves Garlic, minced or pressed
  • 2 Tablespoons Lemon Juice, freshly squeezed
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Cup Cold Water or Vegetable Broth
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Black Pepper, freshly cracked
  • 2 Tablespoons Fresh Mint (Optional)

Method
 

  1. Wash the cucumbers thoroughly, peel them, and grate one cucumber while finely dicing the other.
  2. Place the grated cucumber in a fine-mesh sieve, sprinkle with salt, and let it sit for ten minutes to draw out excess moisture.
  3. In a large mixing bowl, whisk the Greek yogurt until smooth.
  4. Add minced garlic, lemon juice, and olive oil to the yogurt base and stir in chopped dill and mint if using.
  5. Add the diced cucumbers and the squeezed-out grated cucumbers to the bowl.
  6. Gradually pour in cold water or broth while whisking until the desired consistency is reached.
  7. Taste and adjust salt and pepper as needed.
  8. Cover and refrigerate for at least two hours to allow flavors to meld.

Notes

Use cold ingredients for the best results. If raw garlic is too pungent, sauté briefly in olive oil before adding. Garnish with olive oil and fresh dill before serving.