Bulgarian Cold Cucumber Soup Recipes

BULGARIAN CUCUMBER SOUP WITH WALNUTS

Steps:

• Place the garlic in a mortar with 1/2 teaspoon salt, and mash to a paste.
• Place the yogurt in a large bowl. Stir in the oil, garlic and walnuts. Whisk in the water and the lemon juice. Add salt and freshly ground pepper to taste. Chill for one hour or longer.
• Meanwhile, season the cucumbers lightly with salt, and allow to drain in a colander for 15 minutes. Add to the yogurt mixture and stir together.
• If you wish, place an ice cube in each bowl, and ladle in the soup. Top with chopped walnuts, a drizzle of olive oil if desired, and a sprinkling of dill or mint.

TARATOR - BULGARIAN COLD CUCUMBER SOUP

Steps:

• Cut the cucumbers into cubes and put them in a bowl. You may aslo grate them but it changes the look and the consistency.
• Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers.
• Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.
• If needed add some water to make the soup as liquid as you like but take care not to make it too "thin".
• Put into the refrigerator to cool or add ice cubes.
• Serve cold.

TARATOR: BULGARIAN COLD CUCUMBER SOUP

Steps:

• 1. Place 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.
• 2. Store in a glass container and cover. Refrigerate at least 3 hours but better 6 hours or overnight.
• 3. To 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.