Tzatziki has always been a love of mine.... Maybe it is the half-Greek blood running through my veins. I whipped up this modified yogurt sauce in honor of the Summer Harvest Soup. The cool creamy yogurt contrasts well with the fresh puree of summer veggies. This versatile sauce would also be delicious served with fresh salmon, used as a marinade for chicken, or even drizzled on a sandwich of grilled veggies.

  • 6 oz. plain yogurt (if you can find it, Bellweather Farm sheep yogurt is amazing here)
  • 2 cloves garlic, pressed
  • juice of 1/2 Meyer lemon
  • zest of 1/2 Meyer lemon
  • 1 teaspoon finely chopped dill
  • tiny pinch of salt

Combine all ingredients. Serve chilled. Enjoy! 


    1. how funny, the Bellweather Farm sheep yogurt is my everyday breakfast, but the one with fruit at the bottom :)
      I will have to try the plain one, spiced with garlic and dill, sound delicious!

    2. AnonymousJune 02, 2013

      If Tzatziki is indeed made into a soup adding water as well as the yogurt, then the soup is in fact Bulgarian, it's called Tarator.


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