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Tarator — Bulgarian Cold Soup with Cucumber, Yogurt, and Walnuts
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Source: https://recipheon.com/en/recipes/soups/tarator-bulgarian-cold-soup-with-cucumber-yogurt-and-walnuts
About this recipe
Tarator is a Bulgarian cold soup made with yogurt and cucumber, seasoned with garlic, dill, and walnuts. Yogurt thinned with cold water makes a light, fluid base with crunchy pieces of cucumber and walnuts. Finely dice the cucumber rather than grating it, keeping the skin and any released juice. This gives the soup a distinct texture without the need to drain the vegetables. Garlic mashed with salt and mixed with olive oil blends easily into the yogurt. These ingredients make four servings; allow about 20 minutes of preparation and 30 minutes of chilling. Serve the soup cold, topped with the reserved walnuts and dill.
Ingredients
Soup and Topping
600 g chilled plain unsweetened yogurt, 3% fat
500 g raw cucumber with the skin on, weighed after trimming the ends; do not drain
300 ml cold water
40 g raw shelled walnuts: 30 g for the soup and 10 g for the topping
2 peeled raw garlic cloves, about 6 g
12 g fresh dill: 10 g for the soup and 2 g for the topping
20 ml extra virgin olive oil
3 g fine salt, about half a teaspoon
0.5 g ground black pepper, about a quarter teaspoon
Steps
Wash the cucumber and trim the ends, leaving the skin on; prepare 500 g of trimmed cucumber. Rinse the dill, pat dry, and finely chop. Set aside 2 g of dill for serving and keep the remaining 10 g for the soup.
Cut the cucumber into small cubes about 5 mm across and transfer to a large bowl. Add any juice released while cutting. Do not drain the cucumber, and do not squeeze it, so the pieces stay juicy and crunchy.
AI-generated Coarsely chop the walnuts and set aside 10 g for serving; the remaining 30 g will go into the soup. Finely chop the peeled garlic, then mash it with all the salt using the flat side of a knife on a cutting board until it forms a paste. Transfer to a small bowl and mix with 20 ml of olive oil.
AI-generated In a separate bowl, whisk the chilled yogurt with 300 ml of cold water until smooth and fluid. Pour over the cucumber, then add the garlic and olive oil mixture, 30 g of chopped walnuts, 10 g of dill, and all the pepper. Stir thoroughly with a spoon to distribute the additions through the yogurt; the cucumber and walnut pieces should retain their texture.
AI-generated Cover the bowl and refrigerate for about 30 minutes to chill the soup thoroughly and let the flavors blend. Keep the reserved walnuts and dill separate for the topping. Leave the soup in the refrigerator until ready to serve.
Stir the chilled tarator, reaching down to the bottom with the spoon, and divide among four small bowls. Sprinkle the servings with the remaining 10 g of walnuts and 2 g of dill. Serve cold immediately.
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