Albanian tarator — the cold summer soup with yogurt, cucumber and dill

Tarator is the cold soup that refreshes our tables every summer. Made with fresh yogurt, grated cucumber and aromatic dill, it comes together in minutes and is served chilled as an appetizer or a light dish. It is the ideal plate for hot days, when the appetite calls for something light but full of flavor.

Ingredients (serves 4):

• 500 g thick yogurt (or Greek yogurt)
• 1 large cucumber, peeled
• 2 cloves of garlic
• 2 tablespoons olive oil
• 1 small bunch of fresh dill, finely chopped
• 50 g chopped walnuts (optional, for serving)
• salt to taste
• cold water as needed

Preparation:

1. Grate the cucumber on a coarse grater and leave it in a colander with a little salt for 5 minutes, then gently squeeze out the excess liquid.
2. Crush the garlic in a mortar or mince it finely and mix it with the salt until it becomes a paste.
3. In a large bowl, pour the yogurt, add the garlic paste and olive oil; mix well.
4. Add the grated cucumber and fresh dill; thin with a little cold water until you reach the desired consistency.
5. Adjust the salt, cover and refrigerate for at least 30 minutes so the flavors meld.
6. Serve chilled, with chopped walnuts on top and a drizzle of olive oil.

Prep time: 20 minutes (plus 30 minutes chilling). Servings: 4.