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Yogurt Soup with Toasted Peanuts

Status Approved
Name	Yogurt Soup with Toasted Peanuts
Category	Soups & Stews, European
Serves/Yields	4
Difficulty	Easy
Prep. Time	2 hours
Cook Time	2 min
Introduction
	Tarato is the Bulgarian name for this dish, which really means yogurt soup. The Jews of Bulgaria, like those of Holland, Greece, Turkey, and Italy, are descended from Jews expelled from Spain and Portugal in the 15th century. Yogurt, the main ingredient, has been a popular food in Israel for many years. This cold soup was particularly suitable for hot summer nights in Israel. We added the peanuts and furthermore, thought that toasting them gave the dish a decidedly gourmet-modern flair.
Ingredients
	1/2 teaspoon olive oil 1 cup crushed unsalted peanuts 3 cups plain yogurt 3 cups water 1/2 teaspoon salt 2 tablespoons olive oil 1 tablespoon vinegar 2 cucumbers (diced or cut into small pieces)
Directions
Step: 1	In a large bowl, mix all ingredients (except peanuts and 1/2 tsp olive oil) and chill in the refrigerator for 2 to 3 hours before serving. In a small non-stick skillet, heat the oil with the nuts over medium high, just until lightly toasted. Ladel soup into serving bowls and sprinkle peanuts over each serving.

Time submitted: Tuesday, April 19. 2005 at 12:00:34
Contributed By: guido

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Average score: 3 () votes: 4

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