Tuesday, September 2, 2014

Tarator (Bulgarian Cucumber Soup)

Tarator or cold cucumber salad is perfect for a hot summer day. What surprised me was how close in taste it is to cucumber koshimbir that we make in Maharashtra. The only difference was the use of crushed walnut and dill leaves instead of the peanuts and cilantro that we use.


The recipe called for walnuts but lately I have developed an allergy to walnuts so I used almonds instead.

Recipe adapted from here.

You will need
2 cucumber, chopped
2-3 springs dill, minced
2 cloves garlic (optional, I did not add any)
3 cups yogurt
10 - 12 walnuts, crushed (I used almonds)
salt to taste
1 tbsp olive oil

Mince the garlic , if using, and add to the yogurt. Whisk the yogurt and combine with the other ingredients in a bowl. Add water to adjust consistency if needed. Chill before serving.

9 comments:

  1. Omg, this soup looks super delicious.. Would love to finish the bowl.

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  2. Though miles apart, it is amazing how similar the cuisine around the world, with minor changes.

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  3. Looks inviting!!! I too bookmarked this Bulgarian soup, but dropped it and made Bangladesh!!

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  4. The soup looks very attractive. .will make it today itself for my son.

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  5. need this to act as a cleanser for my currently over intoxicated system..looks refreshing

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  6. I made a cold cucumber soup from Spain that was quite similar to this. And I too remember wondering how close it was to our cucumber raita. The nuts and the dill must surely make a difference in taste

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  7. Looks yum. You are right it reminds me of cucumber salad we make regularly.

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