Tzatziki is a beloved Greek condiment, known for its creamy texture and refreshing taste, but have you ever tried it as a soup? This Mary Berry tzatziki soup recipe takes the classic flavors of cucumber, yogurt, and garlic and transforms them into a light yet flavorful dish perfect for warm days or as a unique starter.

This chilled soup balances tangy yogurt with crisp cucumbers, fragrant dill, and a hint of garlic, creating a dish that’s both soothing and invigorating. It’s a fantastic option for those looking for a quick, no-cook recipe that still delivers on taste. Whether you serve it as an appetizer or a light main course, this tzatziki soup is a must-try for fans of fresh Mediterranean flavors.

Recipe at a Glance

Prep Time: 15 minutes
Cook Time: 0 minutes (chilling optional)
Total Time: 15 minutes
Servings: 4
Difficulty Level: Easy
Dietary Suitability: Vegetarian, gluten-free

Ingredients You’ll Need

1 large cucumber, grated and drained
2 cups Greek yogurt
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon white wine vinegar
2 tablespoons fresh dill, chopped
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ cup cold water (adjust for desired consistency)

Substitutes and Optional Ingredients

Cucumber Alternatives: If you don’t have fresh cucumber, use zucchini as a mild substitute.
Herb Options: Dill is traditional, but fresh mint adds a refreshing twist.
Dairy-Free Option: Replace Greek yogurt with coconut yogurt or a dairy-free alternative.
Extra Garnish: Top with crumbled feta, chopped walnuts, or a drizzle of extra olive oil for more depth.

Equipment You’ll Need for Tzatziki Soup

Mixing bowl
Grater
Fine mesh strainer or cheesecloth
Whisk
Knife and cutting board
Serving bowls

How to Make Mary Berry Tzatziki Soup Step-by-Step

Time needed: 15 minutes

Follow these easy steps to make a creamy and flavourful soup:

Prepare the cucumber
Grate the cucumber and squeeze out excess water using a fine mesh strainer or cheesecloth. This prevents the soup from becoming too watery.
Mix the base
In a large bowl, combine Greek yogurt, minced garlic, olive oil, lemon juice, and white wine vinegar. Whisk until smooth.
Add the cucumber and herbs
Stir in the grated cucumber, chopped dill, salt, and black pepper. Adjust seasoning to taste.
Adjust consistency
Gradually add cold water, a little at a time, until the soup reaches your preferred thickness.
Chill (optional)
For the best flavor, refrigerate the soup for at least 30 minutes to allow the flavors to meld.
Serve
Pour into bowls and garnish with extra dill, a drizzle of olive oil, or crumbled feta for an extra touch.

Step-Specific Tips or Notes

Draining the cucumber: Removing excess liquid ensures the soup stays creamy and not too thin.
Garlic intensity: If you prefer a milder garlic flavor, let the minced garlic sit in lemon juice for a few minutes before mixing.
Chilling for flavor: While you can eat it immediately, chilling allows the flavors to develop more depth.

Nutrition Facts & Dietary Info

Each recipe yields 4 servings, with approximately the following nutrition per serving:

Nutrient	Amount per serving
Calories	120
Protein	8g
Carbs	9g
Fat	6g
Fiber	1g

Gluten-free: Naturally gluten-free, making it a great option for those with sensitivities.
Vegetarian-friendly: Contains no meat or animal byproducts other than dairy.

Why This Recipe Is a Must-Try

Light and refreshing. Perfect as a summer soup or a cooling side dish.
Quick and easy. Takes just 15 minutes to prepare with no cooking required.
Nutrient-packed. Loaded with probiotics, protein, and vitamins from yogurt and cucumber.

Pro Tips for Perfect Tzatziki Soup

Use full-fat Greek yogurt for a richer, creamier texture and better flavor.
Let it chill for at least 30 minutes to enhance the taste and allow flavors to blend.
Serve in chilled bowls to keep the soup cool and refreshing, especially on hot days.

Fun Variations & Ingredient Swaps

Spicy Kick: Add a pinch of cayenne or a few drops of hot sauce for a bit of heat.
Avocado Twist: Blend in half an avocado for extra creaminess.
Mediterranean Style: Top with olives, cherry tomatoes, or roasted chickpeas for added texture.

Avoid These Common Mistakes

Skipping the cucumber draining step: Excess liquid can make the soup too runny.
Overloading with garlic: Raw garlic can be overpowering; start small and adjust.
Using regular yogurt: Greek yogurt is thicker and gives the soup a better texture.

How to Store & Serve Tzatziki Soup

Storing

Refrigeration: Store in an airtight container in the fridge for up to 2 days.
Freezing: Not recommended, as yogurt-based soups can separate when thawed.

Serving

Garnish: Add extra fresh dill, a swirl of olive oil, or crumbled feta for presentation.
Side Pairings: Serve with pita bread, grilled meats, or fresh vegetable sticks for a complete meal.

Tzatziki Soup FAQs

Can I make this soup ahead of time?

Yes! Tzatziki soup tastes even better after chilling for a few hours. You can make it up to a day in advance for maximum flavor. Just give it a good stir before serving, as some separation may occur.

Can I use non-dairy yogurt for this recipe?

Absolutely! Coconut yogurt or almond-based yogurt works well as a substitute, but choose an unsweetened, thick variety to maintain the creamy texture of the soup.

What can I serve with tzatziki soup?

This soup pairs well with warm pita, grilled lamb, falafel, or a fresh Greek salad. It also works as a light appetizer before a Mediterranean-style meal.

Conclusion

This Mary Berry tzatziki soup recipe is the perfect blend of creamy, tangy, and refreshing flavors. It’s quick to prepare, requires no cooking, and is packed with healthy ingredients. Whether you serve it as a starter or a light meal, it’s a fantastic way to enjoy classic Mediterranean flavors in a unique and delicious way. Try it today!

Mary Berry Tzatziki Soup Recipe