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tarator soup

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Slightly different from the traditional one, this delicious dish is great to enjoy during the hot summer months.

yield 4 servings
prep time 15 Min
method Refrigerate/Freeze

Ingredients For tarator soup

  • SOUP
  • 1 lg
    english cucumber, peeled and finely diced
  • 2 c
    plain greek yogurt
  • 2 c
    low-sodium vegetable broth
  • 2 Tbsp
    freshly squeezed lemon juice
  • 3 Tbsp
    fresh dill, chopped
  • 2 md
    cloves garlic, pressed
  • 1 Tbsp
    red onions, chopped
  • ground himalayan sea salt, to taste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 2 Tbsp
    walnut oil
  • 1 Tbsp
    grapeseed oil
  • TOPPING
  • 2 Tbsp
    walnuts, chopped and toasted
  • 1 Tbsp
    fresh dill, for garnish
  • walnut oil, as needed

How To Make tarator soup

  • 1
    In the jar of a blender, add yogurt, vegetable broth, lemon juice, dill, red onion, sea salt and freshly ground black pepper.
  • 2
    Place the lid on and remove the cap. Process at first on medium-low and then increase to medium.
  • 3
    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.
  • 4
    Add chopped cucumber to a large bowl and pour the yogurt mixture over; stir well. Cover and transfer to the fridge overnight.
  • 5
    When ready to serve, sauté the chopped walnuts in a small skillet over medium heat until fragrant, about 5 minutes.
  • 6
    Pour soup into bowls and garnish with toasted walnuts and dill; add a few drops of walnut oil.
  • 7
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/ZD_L4dfST-o
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