Dish of Cucumber Yogurt Soup
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Cucumber Yogurt Soup


Bulgaria / Greece / etc.   -   Tarator (Bulgaria) Taratori (Greece)
Makes:
Effort:
Sched:
DoAhead:  		 4-1/2 cups
**
2+ hrs
Yes		 A refreshing chilled soup, made through the Balkans, Anatolia, and the Levant, with some differences in spelling.

1
1/2
-----
1
1
2
1
1/3
1/4
-----
2
1/2
-----
ar
#
t
---
oz
cl
T
T
t
t
---
c
c
---

Cucumbers (1)
Salt
-- Flavorings
Walnut Meats
Garlic
Olive Oil
Wine Vinegar, wht  
Salt
Pepper
------------
Yogurt (2)
Water
-- Garnish
Dill or Mint 		Make:   -   (20 min + 2 hours chilling)
  1. Grate CUCUMBERS on the large holes of your box grater.
  2. Pound WALNUTS, GARLIC, and Salt to paste in a Mortar. Mix together all Flavorings items.
  3. Chop Dill or MINT fine for Garnish.
  4. Mix Flavorings with Yogurt and Water. You can add some of the Garnish also if you wish. Add more water if needed.
  5. Chill thoroughly. A few hours rest in the fridge (even overnight) improves flavor.
  6. Serve Chilled, garnished with Dill or Mint.
NOTES:

  1. Cucumbers:

      If at all possible use Persian or European cucumbers, or some other that don't need to be peeled or seeded. If all you can get are standard waxed green blimps, you need to peel and seed them before weighing.

  2. Yogurt:

      Use a tart natural yogurt with no sweeteners. Not a heavy or bland one, nor "fat free", nor "Greek Yogurt" which is too thick for soup.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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