Tarator Soup Recipes

Steps:

• Cut the cucumbers into cubes and put them in a bowl. You may aslo grate them but it changes the look and the consistency.
• Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers.
• Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.
• If needed add some water to make the soup as liquid as you like but take care not to make it too "thin".
• Put into the refrigerator to cool or add ice cubes.
• Serve cold.

Steps:

• 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.