Tarato – Cold Yogurt Soup with Buttered Pistachios

Contains about 9 mg oxalate per serving (calcium in yogurt may reduce oxalate absorption).

Ingredients

2 C plain yogurt (preferably homemade from raw milk)
1 C cold water
1½ T olive oil or sesame oil
2 tsp. red or white wine vinegar
1 T sliced shallot or onion (opt.)
¼ tsp. dill weed (opt.)
½ tsp. salt
Dash white pepper
1 large or 2 small cucumbers, peeled, seeded, and sliced (9mg oxalate)
2 tsp. clarified butter (ghee)
2 T shelled pistachios, lightly chopped (9mg oxalate)

Minced chives for garnish (opt.)

Instructions

1. Mix first 8 ingredients in a blender until smooth.
2. Add sliced cucumbers, mix briefly to chop in the cucumber slices.
3. Chill soup in refrigerator for 45 minutes or more.
4. Melt the clarified butter in a small pan, add nuts, and sauté for 4 minutes or until lightly toasted.
5. Serve soup in bowls, and spoon nuts on top of each serving.
6. Sprinkle 1 tsp. minced chives over each bowl (opt)