Greek Cucumber Yogurt Soup

MAKES 6 SERVINGS • PREP TIME: 10 minutes • COOK TIME: not applicable

If this immediately brings to mind Greek tzatziki sauce, well, that’s what it was designed to do. I love tzatziki—it’s so cool and refreshing—and I figured if it was good enough for a sauce, it would work great as a chilled soup. And so it goes. Normally with tzatziki you have to grate those hydrating cucumbers. With this recipe, everything goes in the blender—and boom!—you have soup. The only thing you have to do is put it in the fridge to cool. It’s absolutely luscious on a hot day. 

2 cups full-fat plain yogurt
2 English cucumbers, peeled, seeded, and coarsely chopped
1 clove garlic, chopped
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1 teaspoon chopped fresh mint
1 teaspoon Grade A Dark Amber maple syrup
6 tablespoons Everything Drizzle

Put the yogurt, cucumbers, garlic, lemon zest, lemon juice, salt, pepper, coriander, mint, and maple syrup in a blender and process until smooth. Refrigerate for at least 2 hours, until chilled. Serve in small bowls, garnished with the drizzle, or store in an airtight container in the refrigerator for up to 5 days.

Reprinted with permission from Clean Soups Copyright © 2016 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

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