Description
Mary Berry’s tzatziki soup takes the traditional flavors of tzatziki and transforms them into a smooth, cold soup. Blended cucumber, Greek yogurt, garlic, and herbs come together to create a velvety texture with a burst of freshness. It is a quick, no-cook recipe that’s both nourishing and delicious.
Ingredients
- Cucumber (2 medium, peeled and chopped) – The base ingredient for a refreshing taste.
- Greek yogurt (400g, full-fat preferred) – Adds creaminess and tang.
- Garlic (1 clove, minced) – Provides a subtle kick.
- Lemon juice (1 tbsp) – Enhances the fresh flavors.
- Olive oil (2 tbsp) – Gives a smooth, velvety texture.
- Dill (1 tbsp, fresh, chopped) – Classic tzatziki herb for freshness.
- Mint leaves (1 tbsp, fresh, chopped) – Adds an aromatic touch.
- Salt and black pepper (to taste) – Enhances the flavors.
- Cold water or vegetable stock (250ml, optional) – Adjust the consistency.
- Optional toppings: Chopped fresh herbs, crumbled feta, or a drizzle of olive oil.
Instructions
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Prepare the cucumber: Peel and chop the cucumber into small chunks. If preferred, remove the seeds for a smoother texture.
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Blend the ingredients: In a blender, combine the chopped cucumber, Greek yogurt, minced garlic, lemon juice, olive oil, dill, mint, salt, and black pepper. Blend until smooth.
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Adjust consistency: If the soup is too thick, add cold water or vegetable stock a little at a time until the desired consistency is reached.
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Chill the soup: Transfer the blended soup to the refrigerator and let it chill for at least 30 minutes to enhance the flavors.
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Serve: Ladle the chilled soup into bowls, garnish with extra chopped herbs, crumbled feta (if using), and a drizzle of olive oil.