Chilled Yogurt Soup

Matsvnis Shechamandi მაწვნის შეჭამანდი


Preparation info

  • Difficulty


  • Serves


Appears in

Tasting Georgia: A Food and Wine Journey in the Caucasus

Tasting Georgia

By Carla Capalbo

Published 2017

  • About

Soups made with matsoni, or cow’s-milk yogurt, are very popular in Georgia. Many are made with sautéed onions, rice and herbs and served hot. I fell in love with this cold yogurt soup; it’s so refreshing on a hot summer’s day. Use good-quality organic yogurt with a nice acid tang to it.

Preparation 15 minutes


  • 500 g / 1 lb 1 oz / 2 cups plain yogurt
  • 240 ml / 8 fl oz / 1 cup water
  • 85 g / 3 oz very finely sliced and chopped cucumber
  • 14 g / ½ oz / 2 spring onions / scallion(s), finely chopped, white and green parts
  • 1 tbsb finely chopped coriander / cilantro
  • 1 tbsp finely chopped dill
  • 1 tsp finely chopped mint leaves
  • 1 tsp finely chopped chives
  • ½ tsp finely chopped medium-hot green chilli
  • salt and freshly ground black pepper


Whisk the yogurt with most of the water until smooth. The consistency should be creamy but soup-like. If necessary add a little more or less water.

Whisk in the remaining ingredients and season with salt and pepper.

Allow the soup to rest in the refrigerator for at least 30 minutes before serving to bring out the flavours of the herbs. Serve chilled.