Chilled Cucumber & Yogurt Soup
250 kcal per serving · 10g protein
Tarator is Bulgaria's answer to a heatwave: a chilled soup of yogurt, cucumber, dill and garlic, finished with crushed walnuts and a thread of oil. There is zero cooking — you stir, you chill, you eat. Serve it icy cold with a slice of bread, or drink it straight from a cup like Bulgarians do at the beach.
Open in Mixit →Ingredients
- 200 g Yogurt, plain
- 100 g Cucumber
- 100 ml Cold water
- 1 clove Garlic
- 1 tbsp Fresh dill, chopped
- 10 g Walnut halves, crushed
- 1 tsp Sunflower oil
- 1 pinch Salt
Method
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Thin the Yogurt
Pour the yogurt into a medium bowl, add the cold water and a pinch of salt, and whisk with a fork until it's completely smooth — like pourable cream with no lumps.
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Dice the Cucumber
Peel the cucumber and cut it into small dice about the size of a pea: slice it lengthwise into sticks, then cut across.
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Garlic, Dill & Stir
Crush the garlic to a paste — flatten it with the side of your knife, then chop it very fine with a tiny pinch of salt. Stir it into the yogurt with the cucumber and most of the dill.
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Chill & Top
Chill in the fridge for 15 minutes — or stir in 2–3 ice cubes to serve straight away. Top with the crushed walnuts, the rest of the dill and a thin drizzle of sunflower oil.