Tarator cold yogurt soup
- Vegetarian
- Gluten free
Derived from ingredients – check the package label.
Less suited for lunch, for dinner, as a snack.
A cold dish assembled from fresh ingredients; 2 servings.
2 servingsFinal yield 1,133 g
Ingredients
- 500 gYogurt, plain, whole milk
- 250 gBeverages, water, tap, drinking
- 300 gCucumber, with peel, raw
- 50 gNuts, walnuts, english
- 12 gDill weed, fresh
- 6 gGarlic, raw
- 15 gOil, olive, salad or cooking
Method
- Prepare 500 g plain whole-milk yogurt, 250 g drinking tap water, 300 g raw cucumber with peel, 50 g English walnuts, 12 g fresh dill, 6 g raw garlic, 15 g olive oil. Coarsely grate cucumber, crush garlic and chop dill with walnuts.
- Mix yogurt with 250 g water, cucumber, garlic and dill, divide into bowls and finish with walnuts and oil.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 823.7 kcal
- Protein
- 27.7 g
- Fat
- 64.3 g
- Total carbohydrate (by difference)
- 43.9 g
- Total dietary fibre (USDA)
- 5.2 g
- Saturated fatty acids
- 15.7 g
- Sodium
- 255.6 mg
- Salt (sodium × 2.5)
- 0.64 g
Per serving
- Protein13.9 g13%
- Fat32.2 g67%
- Total carbohydrate (by difference)21.9 g20%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 411.9 kcal
- Protein
- 13.9 g
- Fat
- 32.2 g
- Total carbohydrate (by difference)
- 21.9 g
- Total dietary fibre (USDA)
- 2.6 g
- Saturated fatty acids
- 7.9 g
- Sodium
- 127.8 mg
- Salt (sodium × 2.5)
- 0.32 g
Per 100 g of finished food
- Energy
- 72.7 kcal
- Protein
- 2.4 g
- Fat
- 5.7 g
- Total carbohydrate (by difference)
- 3.9 g
- Total dietary fibre (USDA)
- 0.46 g
- Saturated fatty acids
- 1.4 g
- Sodium
- 22.6 mg
- Salt (sodium × 2.5)
- 0.06 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Milk, Tree nuts
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal