MEMORIES OF MACEDONIA ~ TARATUR VERSION 2 (Cold Yogurt Cucumber Soup)

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds a fresh flavor.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder is a convenient alternative.

Cut the ends off the cucumber and peel it.

Reserve a small piece of cucumber for garnish.

Grate the cucumber using a box grater with large holes.

Place the grated cucumber in a bowl to let some liquid leach out.

Add salt to the grated cucumber to help draw out more liquid.

Let the cucumber sit to strain out excess liquid.

Chop the strained cucumber into smaller flecks.

Mince fresh garlic using a mortar and pestle or finely grate it.

In a bowl, add plain yogurt and a pinch of salt.

Add ice cold water to the yogurt to achieve a milk-like consistency.

Mix in the chopped cucumber and minced garlic into the yogurt.

Refrigerate the mixture to let the flavors meld and chill.

Chop fresh dill and set it aside for later use.

After chilling, stir the mixture and taste for seasoning, adjusting if necessary.

Plate the soup and drizzle with olive oil.

Garnish with thin slices of reserved cucumber and a sprig of dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens