Tarator – Bulgarian Cold Cucumber Soup

A no-cook refreshing summer offering that also can be left thicker and served as a dip. This is a great way to cool off after a particularly hot summer day.

Tarator Recipes, Cucumber Soup

YIELD: 6 servings

PREP TIME: 15 minutes

COOKING TIME: 15 minutes

  • 1 large cucumber (peeled, seeded and chopped)
  • 4 cloves garlic
  • 1/2 tsp salt
  • 1/4 cup plus 1/2 cup walnuts
  • 2 slices bread (day-old crustless white sandwich bread, torn into pieces)
  • 2 Tbsp plus 1 1/2 tablespoons sunflower oil (or walnut or olive oil)
  • 1 1/2 cups yogurt
  • 1 to 2 tsp lemon juice (or to taste)
  • 1/2 cup water (cold)
  • 1 1/2 Tbsp olive oil
  • Garnish: fresh dill

Using a food processor (or mortar and pestle, if desired), puree garlic, salt, 1/4 cup walnuts, and bread. Slowly add oil through food shoot and process until well combined.

Transfer mixture to a large bowl and beat in yogurt, cucumber, and lemon juice. At this point, the mixture can be served as a dip. Otherwise, for soup, add water and leave chunky or puree until smooth.

Refrigerate until ready to serve. Pour soup into chilled bowls and garnish with 1/2 cup coarsely chopped walnuts, a drizzle of oil, and fresh dill.