Make Ahead

Yogurt Soup with Cucumbers and Walnuts (Tarator)

July 17, 2012
4 Ratings
Photo by James Ransom
Author Notes

Lightly adapted from Anne Mendelson's Milk: The Surprising Story of Milk Through the Ages. —Nicholas Day

  • Serves 4-6
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 cup walnuts
  • 2 slices of country bread (soak briefly in water and then wring out the water)
  • 1/4 cup olive oil
  • 2 cups yogurt (whole)
  • 4 small Persian cucumbers (or 1 English cucumber, peeled and seeded)
  • 2 tablespoons lemon juice
  • 1 small bunches dill or mint
In This Recipe
  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.

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I'm the author of a book on the science and history of infancy, Baby Meets World. My website is; I tweet over at @nicksday. And if you need any good playdoh recipes, just ask.