I was pregnant and disliked food with a passion for about a month, while husband was gone at an archeological site near our home city. As the village they stayed in had a pretty big Bulgarian population, he tasted for the first time Bulgarian cold cucumber soup or Tarator, as they call it.
Let’s say it’s incredibly tasty, perfect for a hot summer day or when you want to cook something fast, but still healthy.
As it doesn’t have any meet, you can also cook this as a vegetarian recipe.
Cold Bulgarian Soup Ingredients
- plain whole milk Greek yoghurt (please don’t use low fat, it will taste horrible) (400 ml)
- cucumbers (one big cucumber or 3-4 small ones) – about 300 grams
- 3-4 cloves of garlic
- 1 1/2 tablespoon extra virgin olive oil
- minced dill
- salt to taste
- cold water (200 ml) – add more for a runnier consistency, if you’d like
- crushed wallnuts and mint (optional, we don’t add them).
How to Make Tarator
- in a big bowl put the yoghurt, water and olive oil.
- grate the cucumbers (yuo can leave the skin on, for extra taste and color)
- mix them together
- cut fresh dill (or frozen one), crush the garlic cloves and add salt to taste.
- if you’d like some extra spice, add the wallnuts and mint.
Enjoy 🙂