Cold Tzatziki Soup Recipe

Yield: 8 small servings

Time Estimate: 15 minutes overall, including 15 minutes of preparation.

Storage Notes: Best if consumed same day, but can be made a day in advance..

Difficulty: Easy.

This recipe comes to us from our friends Dave & Deb Oliphant, and Dave's book The Wellness Solution. It's one of our summer favorites, and a staple appetizer or amuse-bouche when we have dinner parties out on the patio. We've adapted their recipe a little by swapping out plain old salt for our Greek Tzatziki Sea Salt, making this tzatziki soup 10x tastier and 10x tzatziki-er.  This recipe is for 8 small portions, or for a good appetizer-size soup for 4.

Let's get to it!


  • 4 Large cucumbers
  • 1.5  Tbs Greek Tzatziki Sea Salt
  • 1 Lemon
  • 1 Pint low-fat Greek yogurt
  • 1 Garlic clove
  • 2 Cups cold spring water
  • 2 Tbs mint
  • Bonus Points: 1 Sprig fresh parsley for garnish


  1. Rinse and peel cucumbers, discarding ends, and use a cheese grater to coarsely grate.
  2. In a medium sized bowl, combine Greek Tzatziki sea salt with the cumbers, and reserve.
  3. Peel and mash garlic, finely mince mint, and slice lemon in half.
  4. In a large mixing bowl, add water, yogurt, and garlic. Squeeze half of lemon in, being careful to not let any of the seeds fall in. Combine well.
  5. Add cucumbers and mint, and gently stir in.
  6. Cover and reserve in the fridge - this is best consumed the same day, but can be made ahead of time the day before.
  7. Serve in small bowls & garnish with parsley. We use little ramekins, and 'shoot' these between appetizers and the main meal. They're a great way to cool down if it's still hot outside on the patio, and a perfect palate cleanser between dishes.