Tarator

Tarator (Bulgarian Cold Yoghurt-Walnut Soup)

A classic Bulgarian cold soup for hot summer days, built on thick yoghurt thinned with cold water and finished with cucumber, garlic, dill, and walnuts for a bracing, crunchy contrast.

Prep

15 min

Total

15 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (about 2 cups) plain full-fat yoghurt, Bulgarian-style kiselo mlyako if available; otherwise plain whole-milk yoghurt
• •200 ml (about ¾ cup + 1 tbsp) cold water, or up to 250 ml / 1 cup for a thinner soup
• •1 medium cucumber, about 150 g / 5½ oz, unpeeled if the skin is thin and tender
• •2 cloves garlic, or 1 clove for a milder result
• •60 g (about ½ cup) shelled walnuts, lightly toasted, then chopped or crushed by hand
• •15 g (a small bunch) fresh dill, finely chopped, stems discarded
• •15 ml (1 tbsp) sunflower oil, the traditional Bulgarian choice; extra-virgin olive oil works in a home kitchen
• •5 g (1 tsp) fine sea salt, adjust to taste
• •2 g (a few grinds) black pepper, freshly ground
• •5 g (about 1 tsp) walnut halves or extra chopped walnuts, for garnish

Steps

1. 1 If toasting the walnuts, spread them on a dry skillet over medium heat and cook 3–4 minutes, shaking often, until fragrant and lightly browned; let them cool, then chop or crush into coarse pieces.
2. 2 Peel the cucumber if the skin is thick or waxed, then halve it lengthwise and scoop out the seedy core with a teaspoon. Dice the flesh into roughly 5 mm / ¼-inch pieces so it stays crisp and does not water down the soup.
3. 3 Crush the garlic to a paste with the flat of a knife against a cutting board, sprinkle with the salt, and rub the knife over the paste a few times to break it down further; this seasons the soup evenly without harsh raw chunks.
4. 4 In a large bowl, whisk the yoghurt with the cold water until completely smooth and the consistency of a pourable double cream. Add the garlic paste, sunflower oil, and black pepper, and whisk again to combine.
5. 5 Stir in the diced cucumber, chopped walnuts, and most of the dill. Taste and adjust salt; remember the soup will taste slightly flatter when very cold, so season a touch ahead.
6. 6 Cover and chill for at least 30 minutes, or up to 2 hours, so the flavors come together. Stir once before serving.
7. 7 Ladle into chilled bowls, scatter the reserved dill and the extra walnuts over the top, and serve immediately while still cold, with a drizzle of oil if you like. Do not leave at room temperature for more than about 30 minutes, as dairy-based soups can turn unsafe in summer heat.