Avangarden deconstructed tarator with clear cucumber consomme and dill oil

Name: Avangarden deconstructed tarator with clear cucumber consomme and dill oil
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Cuisine: Bulgarian
Ingredients: 800 gr cucumbers; 300 gr strained yogurt; 50 gr walnuts; 15 gr garlic; 40 gr fresh dill; 40 ml extra virgin olive oil; 150 ml ice water; 6 gr sea salt

🍽️

🌍 Bulgarian
⏰ 35 min
👥 4
🔥 210 kcal

Ingredients

cucumbers800 gr

strained yogurt300 gr

walnuts50 gr

garlic15 gr

fresh dill40 gr

extra virgin olive oil40 ml

ice water150 ml

sea salt6 gr

Method

To prepare the dill oil: blend 30 gr of fresh dill with 40 ml of extra virgin olive oil at high speed for 3 minutes, then strain through a fine cheesecloth to obtain a bright green and clear oil.
To extract the cucumber base: peel and grate 600 gr of cucumbers, season them with 3 gr of sea salt, and place them in a cheesecloth over a bowl for 20 minutes. Squeeze out the clear juice and mix it with 150 ml of ice water.
Cut the remaining 200 gr of cucumbers into fine and precise cubes (brunoise) for the textural base of the soup.
Heat a dry skillet over medium heat and roast 50 gr of walnuts for 4-5 minutes until they have a pronounced aroma, then finely chop them.
Grind 15 gr of garlic with the remaining 3 gr of sea salt in a mortar until a homogeneous paste is formed, and gently stir it into 300 gr of strained yogurt.
Assembly: In each deep bowl, shape a quenelle from the milk mixture. Around it, distribute the cucumber cubes, roasted walnuts, and the remaining chopped dill (10 gr). Pour the chilled cucumber consommé into the bowl and drizzle with a few drops of the green dill oil.