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..
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
- Rinse and peel cucumbers, discarding ends, and use a cheese grater to coarsely grate.
- In a medium sized bowl, combine Greek Tzatziki sea salt with the cumbers, and reserve.
- Peel and mash garlic, finely mince mint, and slice lemon in half.
- 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.
- Add cucumbers and mint, and gently stir in.
- Cover and reserve in the fridge - this is best consumed the same day, but can be made ahead of time the day before.
- 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.