tarator: bulgarian cold cucumber soup
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Another delight of summer: Cucumbers! Adapted from my weathered copy of Joy of Cooking. If using organic cucumbers there is no need to peel unless preferred. Store bought conventional cucumbers usually have a wax coating which warrants peeling. Note: I always use full fat dairy products. I cannot guarantee good results with reduced or non-fat yogurt/sour cream. Soup requires at least 3 hours refrigeration but overnight would be ideal. "Nazdrave"!
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yield
serving(s)
prep time
6 Hr 15 Min
method
No-Cook or Other
Ingredients For 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)
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1 tspsalt
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1/4 tspwhite pepper
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1/4-1/2 craw walnuts
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2 Tbspgood quality extra virgin olive oil + more for drizzling
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1 clovegarlic, peeled and chopped
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2 Tbspfresh dill, chopped + more for garnish
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1 1/2 cplain greek yogurt or equal parts plain yogurt and sour cream
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vegetable broth or milk, to thin (if needed)
How To Make tarator: bulgarian cold cucumber soup
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1Place 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.
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2Store in a glass container and cover. Refrigerate at least 3 hours but better 6 hours or overnight.
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3To 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Tarator: Bulgarian Cold Cucumber Soup:
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