Yogurt Soup with Toasted Peanuts

Tarato is the Bulgarian name for this dish, which means yogurt soup. We added the peanuts for gourmet-modern flair.

Servings: 4

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)

Method:

In a large bowl, mix all of the remaining ingredients and cool 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.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

Next Recipe Eggplant and Chevre Sandwiches >