Yogurt Soup with Cucumbers and Walnuts (Tarator)
Nicholas Day
Photo by James Ransom
- Serves
- 4-6
Lightly adapted from Anne Mendelson's Milk: The Surprising Story of Milk Through the Ages.
Ingredients
- 2 garlic cloves
- 1 teaspoon salt
- 1 cup walnuts
- 2 slices of country bread (soak briefly in water and then wring out the water)
- 1/4 cup olive oil
- 2 cup yogurt (whole)
- 4 small Persian cucumbers (or 1 English cucumber, peeled and seeded)
- 2 tablespoon lemon juice
- 1 small bunch dill or mint
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Directions
- Step 1
Crush the garlic and salt to a pulp, using either a mortar and pestle or the side of a large knife. Reserve a few walnuts. Using a food processor (or a mortar and pestle, if you want), briefly pulse the rest of the walnuts and then the bread. Transfer to a bowl.
- Step 2
Add a couple tablespoons of olive oil to the paste and then all the yogurt, whisking well. Add the lemon juice. Grate and add the cucumbers.
- Step 3
Let cool in the fridge for an hour or more, if you have it, and then add enough very cold water to make it into a spoonable soup. Chop the reserved walnuts and use for a garnish, along with the dill or mint, some lemon wedges and the olive oil.