Cold cucumber yogurt soup – garlic, walnuts, dill, fresh cucumbers and chilled yogurt make this soup super delicious and quite refreshing on a hot day.
As the hot summer days are sluggishly dragging by, making a lazy bum out of all of us, I’m beginning to avoid the kitchen stove, or oven as much as possible, and making hack meals as often as I can. A huge tomato with a slice of feta becomes my lunch, and a quick salad becomes my dinner. Quite often, a cold cucumber and yogurt soup, a.k.a tarator makes for a very fulfilling and a welcome meal.
This cold cucumber garlic yogurt soup is a staple in Bulgarian cuisine, and a favorite of all – kids and adults alike. It’s surprisingly filling, despite the high water content, and is often served as a meal replacement.
It’s reminiscent of the Greek tzatziki sauce, but in a soup form. The base for this cold soup is plain yogurt, mixed with water, olive oil, garlic and salt. The freshness comes from chopped cucumbers, and dill, and my favorite topping component – chopped walnuts. It’s simple, refreshing, and the perfect meal on a hot summer day.
Some like it more watery, I like it a bit thick. Feel free to adjust the amount of water to your liking. Start adding a bit at a time, and mix well. If using Greek yogurt, definitely increase the water until the consistency is somewhere between a crêpe batter, and a smoothie. Some like to grate the cucumbers, which may create a more uniform texture, but I like mine chopped into a small dice.
Tarator goes really well with grilled meatballs, like these cheese stuffed grilled meatballs, or other grilled meat of choice. It’s also a great accompaniment for a side of eggs, or can be served on its own, for a lighter meal. The only thing you need to remember is chill it really well before serving. If you don’t have time to chill, use ice cold water to dilute the yogurt with. And don’t skimp on the walnuts – they really add to the flavor.
Cold cucumber yogurt soup - garlic, walnuts, dill, fresh cucumbers and chilled yogurt make this soup super delicious and quite refreshing on a hot day.
- 2 cups plain yogurt
- 1 lbs Persian or English cucumbers
- 1-2 garlic cloves
- 1/4 cup chopped walnuts
- 3 Tbs chopped dill
- 2-3 Tbs olive oil
- 2 cups water or more
Mix yogurt and water with a whisk, until you get the consistency of a crêpe batter. Note: If using Greek yogurt, add 1 more cup of water.
Mash the garlic and add to the yogurt, season with salt, and olive oil.
Dice the cucumbers into small cubes and add to the yogurt.
Add the chopped walnuts and dill, and stir to combine everything. Adjust the salt if needed.
Chill in the fridge for 1-2 hours.