Tarator is a traditional Bulgarian soup. Well, almost a soup… This is a no-cook refreshing summer dish that’s liquid but cold and sharp – not the typical thing when thinking of soup. To Bulgarians Tarator is what Gazpacho is to Spanish, or Vichyssoise is to French – a superb summer first course that refreshes while it stimulates the palate. It’s easy and fast to make, while healthy and very low calorie.
Preparation time: 15 minutes
One large or two smaller cucumbers, peeled and finely chopped
1 garlic clove, pressed
4 cups plain yoghurt (around 500 ml)
1 cup of water (around 250 ml)
½ bunch of fresh dill, finely chopped
3 tablespoons of crushed walnuts
30 ml of sunflower oil (or olive oil)
After you made your preparations, e.g. peeled and chopped the cucumber, pressed the garlic clove, chopped the dill and crushed the walnut kernels, it’s time to assemble the soup.
In a large bowl dilute the yoghurt with water and start adding the rest of the ingredients. Add the cucumbers, oil, dill and walnuts and stir well. Salt to the taste and stir well and put in the fridge to cool for half an hour.
As well as serving Tarator in soup bowls you may serve Tarator in large glasses “on the rocks”, which will be a very refreshing and appetizing way to start a meal on a hot summer’s day.