My friend Biliana grew up in Bulgaria and introduced us to this cold cucumber soup known as tarator. It’s perfect on hot summer days and makes a nice accompaniment to a salad or sandwich for lunch. In Bulgaria, it is very commonly served before the main course.
Dave and I visited Biliana when she lived in Washington D.C. where she served us this soup and some fantastic Bulgarian feta cheese. Years later, my husband still asks me to make Biliana’s soup.
by Elizabeth Savoie Dronet, inspired by her friend Biliana
Ingredients
Biliana and I backpacking in Shenandoah National Park.
2 medium cucumbers, grated
16 oz plain yogurt
3 garlic cloves, minced
3 Tbsp walnuts, finely chopped
fresh or dried dill
1/3 cup water, or more
olive oil
salt to taste
Method
Peel and grate cucumbers. I like to use a food processor’s grater attachment. If you buy English or European cucumber varieties, you do not need to peel them.
Beat the yogurt with a fork until it’s smooth and combine with cucumbers in a large bowl. Add garlic and walnuts.
Season with dill and salt to taste. Add 1/3 cup of water and stir until smooth. Check consistency. Add more water if you’d like it thinner.
Chill by placing soup in the refrigerator or adding a few ice cubes.
To serve, garnish with a little olive oil and crushed walnuts.
Biliana and I playing dominoes after a day of SCUBA diving in Bonaire.
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