Tarator (Greek Walnut & Cucumber Soup)
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.
Serves 4
Ingredients
- 2 cups Greek yogurt or thick milk kefir (strain in cloth to make it thicker)
- 1 cup walnuts, lightly toasted
- 2 cucumbers, peeled, seeded, and grated or finely diced
- 3-4 cloves garlic, crushed
- 3 tablespoons fresh dill, finely chopped
- 3 tablespoons extra virgin olive oil
- 1-2 tablespoons white wine vinegar or lemon juice
- ½ cup cold water (or more for desired consistency)
- Sea salt to taste
- Ice cubes (optional, for serving)
To garnish:
- Extra dill fronds
- Crushed walnuts
- Drizzle of olive oil
Method
- 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: Lovely with warm pita bread or flatbread on the side.
