Albanian Yogurt and Cucumber Soup with Mint (Tarator)
This refreshing Albanian Yogurt and Cucumber Soup with Mint, or Tarator, is a cool and creamy delight, perfect for warmer weather or as a light, palate-cleansing appetizer. The combination of tangy yogurt, crisp cucumber, and aromatic mint makes this dish a Mediterranean favorite.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Garlic press (optional)
- Soup ladle
Ingredients
- 2 cups plain Greek yogurt (500g)
- 2 medium cucumbers, finely diced (approx. 2 cups/300g)
- 2 tablespoons fresh mint, chopped (approx. 8g)
- 3 cloves garlic, minced (approx. 9g)
- 4 tablespoons extra virgin olive oil (60ml)
- 4 tablespoons walnuts, chopped (approx. 30g)
- 2 tablespoons white wine vinegar (30ml)
- 1 1/2 cups cold water (355ml)
- Salt and pepper to taste
Instructions
- Begin by prepping your ingredients: finely dice the cucumbers, chop the fresh mint, mince the garlic, and chop the walnuts.
- In a large mixing bowl, combine the plain Greek yogurt and minced garlic. Stir until the ingredients are well incorporated.
- Gradually add the cold water to the yogurt mixture, stirring continuously to maintain a smooth consistency.
- Add the white wine vinegar to the soup mixture, followed by the extra virgin olive oil. Mix thoroughly to combine all the flavors.
- Gently fold in the diced cucumbers and chopped mint, ensuring they are evenly distributed throughout the soup.
- Season the soup with salt and pepper to taste. For a more nuanced flavor, you can add a pinch of paprika or a squeeze of lemon juice if desired.
- Chill the soup in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
- To serve, ladle the soup into bowls and garnish with chopped walnuts for added texture and a nutty flavor.
Notes
If you prefer a thinner soup, you can adjust the consistency by adding a little more cold water.
For a vegan version, use a dairy-free yogurt substitute and adjust the seasoning as needed.
Tarator can also be served as a cold dip with fresh vegetables or pita bread.
This soup is best enjoyed chilled and is an excellent dish for hot summer days or as a starter for a Mediterranean-themed meal.