TARATOR SOUP

Submitted by clubfoody

"Slightly different from the traditional one, this delicious dish is great to enjoy during the hot summer months. VIDEO https://youtu.be/ZD_L4dfST-o"

 

• Ready In: 15mins
• Ingredients: 14
• Serves: 4

ingredients

• SOUP

• 1 large English cucumber, peeled and finely diced
• 2 cups Greek yogurt, plain
• 2 cups low sodium vegetable broth
• 2 tablespoons lemon juice
• 3 tablespoons dill, chopped
• 2 medium garlic cloves, pressed
• 1 tablespoon red onion, chopped
• 1⁄2 teaspoon sea salt, to taste
• 1⁄2 teaspoon black pepper, to taste
• 2 tablespoons walnut oil
• 1 tablespoon grapeseed oil

• TOPPING

• 2 tablespoons walnuts, chopped and toasted
• 1 tablespoon dill, for garnish
• 1 tablespoon walnut oil, as needed

directions

1. In the jar of a blender, add yogurt, vegetable broth, lemon juice, dill, red onion, sea salt and freshly ground black pepper.
2. Place the lid on and remove the cap. Process at first on medium-low and then increase to medium.
3. 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.
4. Add chopped cucumber to a large bowl and pour the yogurt mixture over; stir well. Cover and transfer to the fridge overnight.
5. When ready to serve, sauté the chopped walnuts in a small skillet over medium heat until fragrant, about 5 minutes.
6. Pour soup into bowls and garnish with toasted walnuts and dill; add a few drops of walnut oil.