Tarator: Bulgarian Cold Cucumber Soup
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1 1/2 ccucumber, seeded and pared ( i pared the cucumbers in a stripe fashion retaining some of the peel)
1/4 tspwhite pepper
1/4-1/2 craw walnuts
2 Tbspgood quality extra virgin olive oil + more for drizzling
1 clovegarlic, peeled and chopped
2 Tbspfresh dill, chopped + more for garnish
1 1/2 cplain greek yogurt or equal parts plain yogurt and sour cream
·vegetable broth or milk, to thin (if needed)
How to Make Tarator: Bulgarian Cold Cucumber Soup
- Place all ingredients (except for milk/broth) in a blender or food processor and BLEND until smooth. If desired, use the PULSE setting. If the mixture seems to thick, thin with a little bit of vegetable stock or whole milk a few tablespoons at a time and to desired consistency.
- Store in a glass container and cover. Refrigerate at least 3 hours but better 6 hours or overnight.
- To SERVE: place an ice cube in each soup bowl or mug. Pour the soup into the bowl and garnish with a little bit of fresh dill and a light drizzle of olive oil.