Traditional Bulgarian Tarator: Cold Yogurt and Cucumber Soup

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Whisk the yogurt until completely smooth. Gradually whisk in the ice-cold water until the soup is light and pourable, not as thick as a yogurt dip.

Ingredients quick view

500g plain full-fat yogurt

300ml ice-cold water, plus more as needed

1 large cucumber, finely diced or coarsely grated

2 garlic cloves, crushed with salt

3 tablespoons chopped fresh dill

40g walnuts, finely crushed

2 tablespoons sunflower oil

3/4 teaspoon fine salt, or to taste

Crushed ice, optional

Use unsweetened yogurt with a clean tang.

Crush the walnuts finely so they enrich the soup without forming large chunks.

Add the water gradually because yogurt thickness varies.

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