In the summer, I add enough water to turn the thick sauce into a deliciously refreshing chilled soup. It’s difficult to believe that such simple ingredients - yogurt, olive oil, grated cucumbers, garlic, and dill - combine to create such a wonderful sauce. But indeed, sometimes the simplest flavor combinations are the best. Tzatziki sauce is so creamy and flavorful, truly a breeze to make, and it pairs beautifully with meats and seafood. You can make a big batch and refrigerate it. It keeps well in the fridge for several days.
Ingredients
Recipe Card
Greek yogurt: Plain whole milk yogurt is best. I don’t recommend using a reduced-fat yogurt in this recipe and certainly not nonfat yogurt. Extra virgin olive oil: This is one recipe where I insist on using the best, highest-quality, extra-virgin olive oil. It’s delicious, and it will make a big difference. Fresh lemon juice: When I don’t have fresh lemon juice, I sometimes use half the amount of mild vinegar, such as white wine vinegar. But don’t use distilled white vinegar - it’s too acidic. Kosher salt and white pepper: If you don’t have white pepper, it’s fine to use black - just realize that the black dots will be visible on the white sauce. Minced garlic: It’s better to mince it by yourself than use jarred minced garlic. Grated cucumber: I grate it by hand - it’s easy! You can leave it unpeeled. Chopped fresh dill: If you don’t like dill, you can simply omit it. But it adds great flavor.
You start by whisking together the yogurt, olive oil, lemon juice, salt, and pepper. Stir in the garlic, grated cucumber, and dill. Refrigerate to allow the flavors to meld. Remix and serve. That’s how I like it the most - a wonderfully tasty and refreshing chilled soup for summertime. To achieve a soup-like consistency, simply add a little water, starting with ¼ cup. Add just as much as it takes to turn it from a thick sauce into a delightful, super-refreshing chilled soup. Here’s a photo of tzatziki served as a chilled soup:
