Emily Hartwood The key to creating this refreshing, velvety Mary Berry tzatziki soup recipe is properly deseeding the cucumber: by scooping out the watery center, you ensure the soup has a thick, creamy consistency rather than becoming diluted. It’s delicious served chilled on a summer afternoon with warm pitta bread or as a light starter for a Mediterranean feast.
Mary Berry Tzatziki Soup Recipe Ingredients
- 1 large cucumber, deseeded and diced
- 4 garlic cloves, coarsely chopped
- 600 g (1 lb 3 oz) plain yogurt
- 250 ml (8 fl oz) water
- 1 tbsp olive oil
- 1 tsp white wine vinegar
- 1 tsp chopped fresh mint
- Salt and black pepper, to taste
- 2–3 tbsp chopped fresh mint (for garnish)
- 3 spring onions, thinly sliced (for garnish)
How To Make Mary Berry Tzatziki Soup Recipe
- Deseed the cucumber: Trim the ends of the cucumber and cut it in half lengthways. Use a teaspoon to scoop out and discard the seeds from the center of each half, then dice the remaining flesh into small pieces.
- Purée the base: Place one-quarter of the diced cucumber into a food processor or blender. Add the chopped garlic, yogurt, water, olive oil, vinegar, and the 1 teaspoon of mint. Blend until the mixture is completely smooth.
- Season the mix: Season the puréed liquid well with salt and black pepper according to your preference.
- Stir and chill: Transfer the puréed soup to a large mixing bowl and stir in the remaining diced cucumber pieces. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld and the soup chill.
- Garnish and serve: Before serving, taste one last time for seasoning. Pour into chilled bowls and sprinkle with the extra chopped mint and sliced spring onions.
Recipe Tips
- The teaspoon trick: When deseeding, a teaspoon is the perfect shape to clear the watery seeds in one smooth motion without wasting the crunchy flesh.
- Use full-fat yogurt: For the most luxurious texture, use a full-fat Greek-style or plain yogurt; low-fat versions can sometimes separate or taste too acidic.
- Chill the bowls: For an extra-professional touch, place your serving bowls in the fridge or freezer 15 minutes before serving to keep the soup ice-cold.
- Garlic intensity: If you aren’t a fan of strong raw garlic, you can reduce the cloves to two or blanch them in boiling water for a minute to mellow the bite.
What To Serve With Mary Berry Tzatziki Soup
This light, cold soup is best paired with warm, savory accompaniments.
- Toasted pitta bread or crusty sourdough
- Grilled lamb skewers or chicken souvlaki
- A side of olives and feta cheese
- Fresh radishes or celery sticks for extra crunch
How To Store Mary Berry Tzatziki Soup
- Refrigerate: Store the soup in an airtight container in the fridge for up to 2 days. Give it a good stir before serving as the oil may settle on top.
- Freeze: Freezing is not recommended for this recipe, as the yogurt and cucumber texture will change significantly upon thawing.
Mary Berry Tzatziki Soup Nutrition Facts
- Calories: ~115 kcal
- Carbohydrates: 8g
- Protein: 6g
- Fat: 7g
- Fiber: 1g
- Sugar: 5g
Nutrition information is estimated per serving based on 4–6 servings.
FAQs
Can I use Greek yogurt instead of plain?
Yes, Greek yogurt is thicker and tangier, so you may need to add a splash of extra water if the soup feels more like a dip than a soup.
Do I have to peel the cucumber?
Mary Berry’s recipe usually leaves the skin on for color and nutrition, but if the skin is very thick or waxy, feel free to peel it before deseeding.
Is this soup served hot?
No, this is a traditional cold soup, similar to a liquid version of the classic Greek dip, designed to be cooling and refreshing.
Mary Berry Tzatziki Soup Recipe
Course: SoupsCuisine: British-MediterraneanDifficulty: Easy6
servings15
minutes115
kcalA light, cooling, and creamy cold cucumber soup inspired by classic Greek flavors, perfect for warm weather.
Ingredients
1 cucumber, deseeded and diced
4 garlic cloves, chopped
600 g plain yogurt
250 ml water
1 tbsp olive oil
1 tsp white wine vinegar
1 tsp chopped fresh mint
Salt and black pepper
Extra mint and spring onions (for garnish)
Directions
- Deseed the cucumber halves with a teaspoon and dice all the flesh.
- Blend one-quarter of the cucumber with yogurt, water, oil, vinegar, garlic, and mint.
- Season the liquid base generously with salt and pepper.
- Stir the remaining diced cucumber into the blended soup.
- Chill the soup in the refrigerator for at least 1 hour.
- Serve topped with spring onions and fresh mint.
Notes
- Deseeding the cucumber is vital to prevent the soup from becoming watery after it sits.
- If you prefer a completely smooth soup, you can blend all the cucumber instead of just a quarter.
- Use the freshest mint possible for the best aromatic results.
