Bulgarian Tarator is a cold soup often referred to as a “liquid salad” . Simple and quick to make, it’s a refreshing summer treat that’s also healthy – and many Bulgarians swear it’s a great hangover cure.
The thickness of this soup can be adjusted by adding water (or not). As is, the consistency will be dip like but it’s traditionally served with ice cubes to thin it out. Add water if you want to drink the soup or just prefer a thinner consistency – or don’t want ice cubes in your soup!
- 2 cucumbers peeled and diced
- 500 grams Bulgarian yogurt
- 1 clove garlic chopped
- 1 large handful mint leaves or a small bunch of dill
- 50 grams walnuts toasted
- lemon juice
- water optional
- ice cubes optional
- In a blender combine the diced cucumber, the yogurt, garlic, half of the mint (or dill) and half of the walnuts.
- Blend until smooth and season with salt, pepper and lemon juice. If you’d like a thinner soup, add water, a little at a time until it’s the consistency you want.
- Transfer to a bowl and garnish with remaining walnuts and mint leaves or dill. Cover and store in refrigerator for 30 minutes to chill.
Notes & Tips
- The yogurt in Bulgaria is commonly made from sheep milk and uses Lactobacillus bulgaricus as the starter which gives it a soft texture compared to most yogurts available in the US. If you can’t find Bulgarian yogurt, you can replace it with plain Greek yogurt.
- Bulgarians typically use dill – or they omit the herbs entirely. Some also use a bit of oil instead of water.
- A version called “simple tarator” uses vinegar and water in place of the yogurt. If you like things tart, give it a try.