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.
- 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
- 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.
- Stir well, adding water, until it is the consistency of thick soup. Cover tightly with plastic wrap and refrigerate.
- Serve well chilled in small bowls, with a table full of 'mezethes'.
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