Tarator Soup
My Tarator Soup is slightly different from the traditional one but absolutely delicious and great to enjoy during the hot summer months.
Ingredients
SOUP
- 1 large English cucumber, peeled and finely diced
- 2 cups plain Greek yogurt
- 2 cups low-sodium vegetable broth
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- 3 tbsp. fresh dill, chopped
- 2 medium cloves garlic, pressed
- 1 tbsp. red onions, chopped
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 tbsp. walnut oil tips & tricks
- 1 tbsp. grapeseed oil
TOPPING
- 2 tbsp. walnuts, chopped and toasted
- 1 tbsp. fresh dill, for garnish tips & tricks
- walnut oil, as needed
Directions
- In the jar of a blender, add yogurt, vegetable broth, lemon juice, dill, red onion, sea salt and freshly ground black pepper.
- Place the lid on and remove the cap. Process at first on medium-low and then increase to medium.
- Slowly emulsify the walnut oil by adding it in a small steady stream. Do the same with grapeseed oil. Let it run for 2 minutes; taste and adjust if necessary.
- Add chopped cucumber to a large bowl and pour the yogurt mixture over; stir well. Cover and transfer to the fridge overnight.
- When ready to serve, sauté the chopped walnuts in a small skillet over medium heat until fragrant, about 5 minutes.
- Pour soup into bowls and garnish with toasted walnuts and dill; add a few drops of walnut oil.