Tarator with tan, cucumbers, green onions and baked bell peppers
6 servings
30 minutes
Tarator with tan, cucumbers, green onions, and roasted bell peppers is a refreshing and light cold soup perfect for summer heat. The roots of tarator trace back to the Balkans, where it is traditionally made with fermented dairy products and fresh vegetables. In this version, tan adds a pleasant tanginess to the dish while roasted sweet pepper provides a subtle smoky aroma. Cucumbers offer crunchy freshness and lemon juice enhances the refreshing effect. Green onions add a delicate spiciness that enriches the flavor. This dish is ideal as an appetizer or light lunch and pairs well with rye bread and fresh herbs. The ease of preparation and harmony of flavors make tarator with tan a great choice for those who appreciate fresh and healthy dishes.
1
Preheat the oven to 200 degrees and place the sweet pepper on a baking sheet for twenty minutes after drizzling it with olive oil. Remove, cool down, peel off the skin and remove the seeds, then cut into thin strips, season with salt and pepper.
- Sweet pepper: 2 pieces
- Olive oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
2
Peel the cucumbers and remove the seeds, then chop them coarsely. Chop the green onion, place it in a blender, add tan, lemon juice and zest from half a lemon, and a few ice cubes. Blend and serve with roasted pepper.
- Cucumbers: 500 g
- Green onions: 50 g
- Tan: 1 l
- Lemon: 0.5 piece