Soupa Tsatziki (Cold Yogurt Soup)

If you love tzatziki dip, this is its cooler, more elegant cousin. Soupa tsatziki is a traditional Greek cold soup that takes the same foundation of thick yogurt, grated cucumber, garlic, and fresh herbs, then loosens it with water into a chilled, sippable bowl of cool refreshment. No cooking involved, just stirring and chilling.

The yogurt needs to be thick. Greek-style or strained yogurt is what you want. Thin, runny yogurt will turn this into a sad, watery bowl no matter how much cucumber you add. Beat it smooth with a wooden spoon first so there are no lumps, then fold in the grated, salted cucumber.

Salting the cucumber first draws out excess moisture so it doesn’t water down the soup later. Fresh dill and mint are both in play here, and they work together beautifully: dill adds that classic anise-like freshness, and mint brings a cooling bite that amplifies the chilled temperature. A drizzle of fruity olive oil stirred in at the end gives it body and a smooth, rich mouthfeel.

Serve this ice-cold in small bowls alongside a full mezze spread of olives, pita, and grilled vegetables.

Chef Tips

• Grate the cucumber on the coarse side of a box grater. Fine grating turns it to mush; you want visible shreds with some texture.
• Add water gradually. You’re aiming for thick soup consistency, not a drink. You can always thin it more, but you can’t thicken it back up.
• Make it at least 4 hours ahead so the flavors meld and the soup gets properly cold. Overnight is even better.

Variations

• Lemon version: Add the zest and juice of a whole lemon for a sharper, more citrus-forward soup that’s especially refreshing on hot days.
• Walnut garnish: Top each bowl with a sprinkle of chopped walnuts and a drizzle of olive oil for crunch and richness.