Yogurt Soup with Cucumbers and Walnuts

Yogurt Soup with Cucumbers and Walnuts (Tarator)

Serves 4-6

• 2garlic cloves
• 1teaspoon salt
• 1cup walnuts
• 2slices of country bread (soak briefly in water and then wring out the water)
• 1/4cup olive oil
• 2cups yogurt (whole)
• 4small Persian cucumbers (or 1 English cucumber, peeled and seeded)
• 2tablespoons lemon juice
• 1 smallbunches dill or mint

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.
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.
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.
4. _____________________________________
5. This recipe from : FOOD52

Share on Google Plus

About Unknown

This is a short description in the author block about the author. You edit it by entering text in the "Biographical Info" field in the user admin panel.