Author Notes
Over 40 years ago my mom and I did "Europe on $5.00 a Day", spending 10 weeks in various countries. One stop was Bulgaria to visit my grandmother's brother and sister. There I discovered Tarator, a cold yogurt based soup made with yogurt, cucumbers, dill, garlic and walnuts. A summer staple there, it's amazingly refreshing. Inspired by this I've taken the yogurt out and replaced it with almond milk. I used commercial unsweetened almond milk for this but you can certainly make your own by soaking 1 1/2 cups almonds overnight, then drain and place them in a blender with about 5 cups water. Puree for about 5 minutes and then strain. —inpatskitchen
Ingredients
-
4 cups
unsweetened almond milk
-
1
large English cucumber, chopped
-
1 tablespoon
salt
-
1 teaspoon
white pepper
-
Juice of 3 or 4 lemons
-
3/4
cup minced fresh dill
-
1/2
of an English cucumber cut in a fine dice
-
1/4 cup
grated onion
-
1
grated garlic clove
-
1/8 teaspoon
cayenne pepper
-
1/2 cup
ground almonds
-
Salt for re-seasoning
Directions
-
In a blender puree the milk, chopped cucumber, salt, white pepper, lemon juice and dill. ( I did this in two batches)
-
Pour the mixture into a large bowl and stir in the grated onion, grated garlic, finely diced cucumber, ground almonds and cayenne.
-
Chill for a few hours before serving. Re- season with salt if desired.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
See what other Food52ers are saying.