Cucumber and Yogurt Soup

A light, refreshing cold soup for hot summer days.

3 tablespoons mint
3 tablespoons dill, plus chopped sprigs to finish
2 tablespoons tarragon
2 cucumbers, peeled and roughly chopped
1 cup yogurt
1 cup chicken stock
1 cup walnuts, plus 1 tablespoon chopped walnuts to finish
1 cup stale breadcrumbs
½ cup olive oil, plus 1 tablespoon to finish
6 scallions, roughly chopped
2-4 peeled garlic cloves, depending on your taste
juice of ½ lemon
2 tablespoons white balsamic vinegar
sprinkle cayenne pepper
salt, to taste
sprinkle sumac, to finish, optional

Add mint, dill, and tarragon to food processor. Pulse. Add remaining ingredients. Chill. Portion into bowls. Top with dill, walnuts, olive oil, and sumac, if desired. Serve.


Thick and tangy Turkish yogurt dip. It’s similar to tzatziki without the cucumber. Great with bread and vegetables.

This recipe is in our Mixed Meze Video.

500 g Greek yogurt
2 garlic cloves, crushed
1 green chili, seeded and finely chopped
1/3 cup finely chopped dill
sprinkle of salt

Strain yogurt overnight in cheesecloth in fine mesh colander suspended over a bowl.
The next day squeeze out any excess water.
Add yogurt to bowl with garlic, chili, dill, and salt. Stir.
Refrigerate until ready to serve.

This is delicious with our Turkish Bread.

Tzatziki Sauce

If you can’t get 10% fat yogurt drain Greek yogurt, you can strain it by placing the yogurt in a sieve suspended over a bowl for a couple of hours.

Letting the chopped garlic sit in the olive oil for a bit softens its bitterness. Grating and straining the cucumber prevents the sauce from getting watery. Putting the dill in at the last minute keeps its flavour bright. If you have time, refrigerate the mixture before you add the dill to allow the tastes to meld.

4 cloves garlic, crushed
2 tablespoons olive oil
sprinkle of salt
half a cucumber, grated
500 g Greek Yogurt (10% fat)
1 tablespoon white wine vinegar
one small bunch of dill, finely chopped

Put garlic in small container with olive oil and a sprinkle of salt. Set aside.

In a fine mesh sieve over a bowl, place cucumber. Weigh down with a ziploc bag filled with water. Allow to drain at least 30 minutes. Dispose of drained liquid.

In a medium bowl, add yogurt, garlic, cucumber, and white wine vinegar. Taste for salt.

Just before serving, add dill.

Goes great with falafel or vegetables.