Bulgarian Tarator Soup
This refreshing cold cucumber yoghurt soup can be found throughout Bulgaria in the summer months. Mixed with plenty of dill and topped with some toasted walnuts and a drizzle of olive oil, it's the perfect dish to take the edge off of a hot day.
Ingredients
- 4 Persian cucumbers finely chopped
- 4 cloves garlic grated or finely minced
- 10 g (¼ cup) dill finely chopped
- 400 g (1 ½ cups) plain yoghurt
- 500 ml (2 cups) ice water
- 50 g (⅓ cup) walnuts roughly chopped
- 1-2 tbsp extra virgin olive oil
Instructions
- Add the cucumbers to a large mixing bowl and season generously with salt. Add the garlic and dill and stir to combine.
- Add the yoghurt and 400ml (1⅔ cups) water and stir until thoroughly combined. Taste to adjust for seasoning, adding more salt and freshly ground pepper if needed. Transfer to the refrigerator for at least 1 hour.
- Preheat oven to 180°C/350°F. Add the walnuts to a large baking tray and toast for 6-8 minutes, or until golden and very fragrant. Set aside.
- After the soup has chilled, add more water - a few tablespoons at a time - if needed to achieve the desired consistency. Taste to adjust for seasoning, adding more salt, if needed. Serve the tarator, drizzling with olive oil and topping with the toasted walnuts.
Nutrition
Calories: 188kcal | Carbohydrates: 10g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 49mg | Potassium: 323mg | Fiber: 1g | Sugar: 6g | Vitamin A: 354IU | Vitamin C: 5mg | Calcium: 153mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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