Tarator

Ingredients

• 750 g Bulgarian yogurt
• 0.125 l milk
• juice of one lemon
• 1 tbsp grape seed oil
• 1 cucumber
• 2 Garlic cloves
• 2 tbsp chopped dill sprigs
• Salt
• pepper (ground)
• Cayenne pepper
• 50 g walnuts (coarsely chopped)
• dill sprigs (for garnish)
• 4 tsp walnut oil

Instructions

1. 1.

   Cut off a third of the cucumber and set aside for garnish. Peel, halve, pit, roughly chop the remaining cucumber and place in a blender. Add yogurt, milk, lemon juice, dill, garlic, and grape seed oil; blend until smooth. Season with salt, cayenne pepper, and pepper, then chill the soup.

2. 2.

   Wash, dry, and finely dice the reserved cucumber. Spoon the chilled yogurt soup into bowls, top with cucumber cubes, walnuts, and dill sprigs. Drizzle each bowl with 1 tsp walnut oil and serve.