Soupa Tsatziki is a tantalizing, refreshing and extraordinary chilled soup often found in the tavernas of Greece. The cool refreshing flavor pairs well with appetizers.
Soupa Tsatziki

Soupa Tsatziki (Cold Yogurt Soup)
 
Author:
Recipe type: Soups and Stews
Cuisine: Greek
Serves: 4 servings
Ingredients
  • 1/2 Cup hothouse cucumber peeled, seeded, and grated
  • salt; to taste
  • 1 to 2 Cups thick Greek plain yogurt
  • 1 garlic clove; minced
  • 1 lemon, finely zested, optionally, juiced
  • 2 Tablespoons finely chopped fresh dill
  • 2 Tablespoons finely chopped fresh mint
  • 2 Tablespoons fruity olive oil
  • 2 Tablespoons water; approximately, as needed
  • walnuts, as desired, optional, as garnish
  • cucumber slices, optional, as garnish
Instructions
  1. Salt the grated cucumber lightly to season it. Beat the yogurt with a wooden spoon until it is smooth and add it to the cucumber. Add the garlic, lemon zest and juice (if using), dill, mint, and olive oil.
  2. Stir well, adding water, until it is the consistency of thick soup. Cover tightly with plastic wrap and refrigerate.
  3. Serve well chilled in small bowls, with a table full of 'mezethes'.
Notes
A meze is not a meal course like an appetizer (although meze dishes can be served as appetizers), but rather a dish, hot or cold, spicy or savory, often salty, that is served alone or with other mezethes as a separate eating experience. It's a word with its roots in antiquity, the word and usage came to Greece from Turkey.

 

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.