Tarator (Greek Walnut & Cucumber Soup)
Tarator (Greek Walnut & Cucumber Soup)
Rated 5.0 stars by 1 users
Servings
4
Cold yoghurt soup like this is a summer easy meal across Greece, Turkey, and Bulgaria. The walnuts give it a wonderfully creamy, nutty richness that's quite different from other cold yogurt soups - substantial enough to be a light lunch on its own. It's garlicky, refreshing, and perfect for when turning on the stove feels impossible.
Ingredients
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2 cups Greek yogurt or thick milk kefir (strain in cloth to make it thicker)
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1 cup walnuts, lightly toasted
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2 cucumbers, peeled, seeded, and grated or finely diced
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3-4 cloves garlic, crushed
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3 tablespoons fresh dill, finely chopped
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3 tablespoons extra virgin olive oil
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1-2 tablespoons white wine vinegar or lemon juice
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½ cup cold water (or more for desired consistency)
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Sea salt to taste
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Ice cubes (optional, for serving)
To garnish:
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Extra dill fronds
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Crushed walnuts
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Drizzle of olive oil
Directions
Toast the walnuts lightly in a dry pan until fragrant, then cool completely. Grind half of them to a fine powder in a food processor, and roughly chop the remainder.
In a large bowl, whisk together the yogurt, ground walnuts, and garlic until smooth.
Stir in the grated cucumber (squeeze out excess liquid if very watery), chopped walnuts, dill, olive oil, and vinegar.
Add cold water gradually until you reach your preferred consistency - it should be thick enough to coat a spoon but thin enough to pour easily.
Season generously with salt and chill for at least 2 hours. The flavours develop beautifully as it sits.
Before serving, taste and adjust seasoning. Add a few ice cubes if you want it really icy cold, or thin with more water if needed.
Serve in chilled bowls, garnished with extra dill, crushed walnuts, and a swirl of olive oil.
Serving suggestion:Â Lovely with warm pita bread or flatbread on the side.
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