Tzatziki Soup
Serves 4 - 6
- 2 1/2 cups (600 g) plain yogurt
- 1 cup (250 ml) water
- 1 cucumber, seeded and diced
- 4 garlic cloves, coarsely chopped
- 1 tbsp olive oil
- 1 tsp white vinegar
- 1 tsp dried mint
- salt and black pepper
- 2-3 tbsp chopped fresh mint and 3 scallions, thinly sliced, to garnish
STEPS :
- Puree the yogurt, measured water, one- quarter of the diced cucumber, the garlic,
oil, vinegar, and mint in a food processor or blender until smooth. Season well
with salt and add pepper to taste.
- Transfer the soup to a large bowl and stir in the remaining cucumber. Cover and
chill for at least I hour.
- Taste for seasoning. Sprinkle the soup with chopped mint and scallions before serving.
Seeding a cucumber
Trim the cucumber with a small knife, then cut it in half lengthwise.
With a teaspoon, scoop out and discard the seeds from each cucumber half.
Tzatziki
Tzatziki is best known as a cooling Greek salad, but it is even more refreshing
when served as a chilled soup. Dried mint is used in the soup because of its intense
flavor, although fresh mint is used for the garnish.