Soupa Tsatziki (Cold Yogurt Soup)
Yield
4 servingsPrep
20 minCook
0 minReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cucumbers
peeled, seeded & grated |
|
| 1 | x |
salt
to taste |
*
|
| 12 | cups |
yogurt
thick |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | each |
lemon
optional, finely grated zest & juice only |
|
| 2 | tablespoons |
dill weed
finely chopped, fresh |
|
| 2 | tablespoons |
mint leaves
finely chopped, fresh |
|
| 2 | tablespoons |
olive oil
fruity |
|
| 1 | cup |
water
(approximately) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cucumbers
peeled, seeded & grated |
|
| 1 | x |
salt
to taste |
*
|
| 2.8 | l |
yogurt
thick |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | each |
lemon
optional, finely grated zest & juice only |
|
| 3E+1 | ml |
dill weed
finely chopped, fresh |
|
| 3E+1 | ml |
mint leaves
finely chopped, fresh |
|
| 3E+1 | ml |
olive oil
fruity |
|
| 237 | ml |
water
(approximately) |
|
Directions
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.
Serve well chilled in small bowls, with a table full of 'mezethes'.
