← Nouns Cooking · Soup Pot

Ingredients

• 500 g plain yogurt
• 250 ml cold water
• 1 large cucumber, finely diced
• 1 clove Garlic, crushed
• 2 tbsp Dill, chopped
• 1 tbsp sunflower or olive oil
• 1 tsp white or cider vinegar
• Salt
• 2 tbsp Walnuts, chopped (optional)

Method

1. Whisk the yogurt in a bowl, then gradually whisk in the cold water until the soup is about as thick as milk.
2. Stir in the cucumber, garlic, dill, oil and vinegar and season with salt.
3. Chill for 30 min, or drop a couple of ice cubes into each bowl if you are serving it straight away.
4. Ladle into bowls and scatter with chopped walnuts.

Tips

• Dicing the cucumber gives a better crunch than grating it.
• Walnuts are traditional but optional; leave them off for a nut-free bowl.

Sources

Adapted from “Cookbook:Tarator (Bulgarian Cucumber Soup)” in the Wikibooks Cookbook, under CC BY-SA 4.0. This adaptation is shared under the same licence.