Mary Berry’s Tzatziki Soup Recipe

This Mary Berry Tzatziki Soup is a refreshing and creamy recipe, which is made with cucumber and plain yogurt. It’s the perfect summer soup, ready in about 10 minutes, plus chilling time.

Mary Berry Tzatziki Soup Ingredients

• 1 cucumber, deseeded and diced
• 4 garlic cloves, coarsely chopped
• 600 g (1 lb 3 oz) plain yogurt
• 250 ml (8 fl oz) water
• 1 tbsp olive oil
• 1 tsp white wine vinegar
• 1 tsp chopped fresh mint
• salt and black pepper
• 2–3 tbsp chopped fresh mint and 3 spring onions, thinly sliced, to garnish

How To Make Mary Berry Tzatziki Soup

1. Blend the soup base: Put one-quarter of the diced cucumber into a food processor or blender. Add the garlic, yogurt, water, olive oil, vinegar, and 1 tsp of chopped mint. Purée until the mixture is smooth. Season well with salt and add pepper to taste.
2. Add cucumber and chill: Transfer the blended soup to a large bowl and stir in the remaining diced cucumber. Cover the bowl and chill in the refrigerator for at least 1 hour.
3. Garnish and serve: Before serving, taste the soup and adjust the seasoning if necessary. Sprinkle with the remaining chopped fresh mint and sliced spring onions to garnish.

Recipe Tips

• How to get the best flavor? For an extra creamy and rich soup, use full-fat Greek yogurt. The tangy flavour is perfect for this recipe.
• Can I use a different herb? If you don’t have fresh mint, fresh dill is a fantastic and classic alternative in tzatziki-style dishes.
• How to make it more substantial? While it’s a light soup, you can serve it with grilled chicken or lamb skewers on the side for a more complete meal.
• What if my cucumber is watery? After dicing the cucumber, you can lightly salt it and let it sit in a colander for 15-20 minutes. This will draw out excess water and prevent the soup from becoming too thin.

What To Serve With Tzatziki Soup

This chilled soup is wonderfully refreshing on its own or with Mediterranean-inspired sides.

• Warm pita bread for dipping
• Kalamata olives
• A simple tomato and feta salad

How To Store Tzatziki Soup

• Refrigerate: This soup must be kept chilled. Store it in a covered bowl or jug in the refrigerator for up to 2 days.
• Freeze: Freezing is not recommended, as the yogurt base will split and the texture of the fresh cucumber will be ruined.

FAQs

• Is this soup served hot or cold? Tzatziki soup is always served cold. It is a very refreshing dish, perfect for a hot day.
• What is the difference between this soup and tzatziki dip? This soup has a much thinner consistency than the dip, created by blending the yogurt with water. It’s designed to be eaten with a spoon rather than used as a dip.
• Can I make this soup ahead of time? Yes, it’s an excellent make-ahead soup. It needs at least an hour to chill, and the flavours will meld and improve if left for a few hours or even overnight.

Try More Recipes:

• Mary Berry Gazpacho Recipe
• Mary Berry Chicken Noodle Soup Recipe
• Mary Berry Thai Spiced Soup Recipe

Mary Berry’s Tzatziki Soup Recipe

Course: SoupsCuisine: British

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

198

kcal

A cool, creamy, and refreshing chilled soup with the classic flavours of cucumber, yogurt, garlic, and mint

Ingredients

• 1 cucumber, deseeded and diced
  

• 4 garlic cloves, chopped
  

• 600 g (1 lb 3 oz) plain yogurt
  

• 250 ml (8 fl oz) water
  

• 1 tbsp olive oil
  

• 1 tsp white wine vinegar
  

• 1 tsp chopped fresh mint
  

• salt and black pepper
  

• For garnish: 2-3 tbsp chopped fresh mint, 3 spring onions, sliced

Directions

• In a blender, purée one-quarter of the cucumber with the garlic, yogurt, water, oil, vinegar, and 1 tsp of mint until smooth.
  
• Season with salt and pepper.
  
• Pour into a bowl and stir in the remaining diced cucumber.
  
• Cover and chill for at least 1 hour.
  
• Serve cold, garnished with fresh mint and spring onions.