tarator soup
Slightly different from the traditional one, this delicious dish is great to enjoy during the hot summer months.
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yield
4 servings
prep time
15 Min
method
Refrigerate/Freeze
Ingredients For tarator soup
- SOUP
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1 lgenglish cucumber, peeled and finely diced
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2 cplain greek yogurt
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2 clow-sodium vegetable broth
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2 Tbspfreshly squeezed lemon juice
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3 Tbspfresh dill, chopped
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2 mdcloves garlic, pressed
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1 Tbspred onions, chopped
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ground himalayan sea salt, to taste
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freshly ground black pepper, to taste (i always use mixed peppercorns)
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2 Tbspwalnut oil
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1 Tbspgrapeseed oil
- TOPPING
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2 Tbspwalnuts, chopped and toasted
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1 Tbspfresh dill, for garnish
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walnut oil, as needed
How To Make tarator soup
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1In the jar of a blender, add yogurt, vegetable broth, lemon juice, dill, red onion, sea salt and freshly ground black pepper.
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2Place the lid on and remove the cap. Process at first on medium-low and then increase to medium.
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3Slowly 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.
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4Add chopped cucumber to a large bowl and pour the yogurt mixture over; stir well. Cover and transfer to the fridge overnight.
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5When ready to serve, sauté the chopped walnuts in a small skillet over medium heat until fragrant, about 5 minutes.
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6Pour soup into bowls and garnish with toasted walnuts and dill; add a few drops of walnut oil.
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7To view this recipe on YouTube, click on this link >>>> https://youtu.be/ZD_L4dfST-o
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Categories & Tags for TARATOR SOUP:
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