Bulgarian Cold Cucumber Soup-Tarator
This cold Bulgarian soup is perfect for a hot summer's day! It can serve as a great appetizer, either in small shot glasses for a cocktail party, or to compliment a delicate main course!
- 2-3 cucumbers, peeled, seeded and grated or diced in small cubes
- 500 gr yogurt
- 1/2 cup walnuts, ground, grinded
- 3-4 garlic cloves crushed (or two scallions)
- 1/2 cup fresh dill, finely chopped
- sunflower or olive oil
- salt to taste
Beat the yogurt, add the crushed garlic, ground walnuts, finely diced cucumbers, oil and salt.
Stir and dilute with cold water if necessary.
Allow to sit in the fridge for 2 hours before serving.
To serve: stir well and add a bit of milk if soup seems too thick.
Ladle into bowls and serve sprinkled with finely chopped dill.