Mary Berry Tzatziki Soup

The first time I made this soup, I’ll be honest—I didn’t take it seriously. It sounded too simple: yogurt, cucumber, garlic… more of a dip than a dish, right? But it was sweltering out, the oven was absolutely not happening, and I had everything on hand. So I blended, chilled, and hoped for the best.

And what I got? Pure summer in a bowl. It was garlicky in that bold, unapologetic way. The mint was like a cold breeze. And the texture—silky, with the tiniest crunch from the cucumber stirred in at the end—was shockingly satisfying. Of course, I made the classic mistake of skipping the chill time once. Never again. Warm tzatziki soup? Not cute.

This is the kind of thing you want when it’s too hot to think straight—but you still want something that feels clever.

WHY THIS ONE WORKS SO WELL

Most cold soups can be watery or bland. Not this one. Here’s why:

• Blended yogurt base – Thick and velvety, not drippy.
• Fresh mint + vinegar – Adds just enough bite and zing to cut the richness.
• Two-stage cucumber – Some blended in, some left chunky. Total texture upgrade.

Honestly, it’s a salad, a dip, and a soup all rolled into one. And it works.

INGREDIENTS + WHY THEY MATTER

• Cucumber (1, deseeded and diced) – Use fresh, firm cucumber. I leave the skin on for colour and crunch.
• Garlic (4 cloves) – Bold, punchy, unapologetic. I once used roasted garlic—it dulled the edge too much.
• Plain yogurt (600 g / about 2½ cups) – Full-fat is non-negotiable. Low-fat just turns runny.
• Water (1 cup) – Thins it slightly. Adjust more or less depending on your yogurt.
• Olive oil (1 tbsp) – Rounds out the flavour and adds silkiness.
• White wine vinegar (1 tsp) – For acidity. You could use lemon juice, but it’ll shift the flavour.
• Fresh mint (1 tsp + extra to garnish) – Bright, fragrant, and the secret to freshness.
• Spring onions (3, thinly sliced) – For bite and colour right at the end.
• Salt + black pepper – Taste at the end. Chilling can mute flavour.

MAKING IT YOURS (WITHOUT RUINING IT)

• No mint? Dill or basil work, but the vibe will shift. Mint’s best for that Greek-style coolness.
• Vegan? Use coconut yogurt or oat yogurt—but go unsweetened.
• No vinegar? A small squeeze of lemon does the trick.
• Want it spicier? Add a pinch of cayenne or top with Aleppo pepper.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soup was too runny	Used low-fat yogurt	Always go full-fat for body and flavour
Flavour felt flat	Skipped vinegar	Acidity balances the garlic and yogurt
Too garlicky	Used giant cloves	Start with 3 cloves if unsure—taste after chill
Soup too warm	Didn’t chill long enough	Chill at least 1 hour, ideally 2

HOW TO MAKE MARY BERRY’S TZATZIKI SOUP

Blend the Base
In a blender or food processor, combine one-quarter of the cucumber, garlic, yogurt, water, olive oil, vinegar, and 1 tsp chopped mint. Blend until smooth.

Season + Chill
Season with salt and pepper to taste. Pour into a large bowl, stir in the remaining cucumber, and cover. Chill in the fridge for at least 1 hour.

Serve Cold
Stir once more before serving. Garnish with extra chopped mint and sliced spring onions.

TIPS FROM MY KITCHEN

• I use a box grater to grate the garlic instead of chopping—gives a better, even distribution.
• If the soup thickens in the fridge, I just whisk in a tablespoon of cold water before serving.
• Don’t skip the garnish—it elevates the whole bowl and adds freshness with each bite.

STORAGE + SERVING

• Fridge: Keeps for 3 days in an airtight container.
• Freezer: Not recommended—the yogurt splits and the cucumber gets soggy.
• Reheat: Don’t. This soup is best served cold only.
• Serve with: Warm flatbread, grilled chicken skewers, or as a starter before a summery dinner.

FREQUENTLY ASKED QUESTIONS

Q: Can I use Greek yogurt?
A: Absolutely. Just be sure it’s full-fat. If it’s extra thick, add a splash more water to thin it slightly.

Q: Do I really need to chill it?
A: Yes. The garlic needs time to mellow, and the soup gets creamier as it rests.

Q: What if I don’t like raw garlic?
A: Try using roasted garlic instead—but be warned, it’ll lose that classic tzatziki punch.

Q: Can I make this in advance?
A: It’s even better made a few hours ahead. Just give it a stir before serving.

Try More Recipes:

• Mary Berry French Onion Soup With Mustard Cheese Croûtes
• Mary Berry Curried Lentil and Spinach Soup Recipe
• Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps