TARATOR
This cold soup is among Bulgarians favorite foods for the summer. It is served as a first course instead of a salad or between meals as a refreshment. You might even see it served in a glass.
Servings: 3- 6
Preparation time: 15 minutes
Ingredients:
2 cucumbers (about 500g)
500 g plain yoghurt
3-4 garlic cloves
2-3 tablespoons of crushed walnuts (optional)
1 bunch fresh dill
oil
salt
water
Directions:
1. Cut the cucumbers into cubes and put them in a bowl. You may also grate them but it changes the look and consistency.
2. Beat the yoghurt with a fork until it gets liquid and pour it over the cucumbers.
3. If needed, add some water to make the soup as liquid as you like.
4. Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.
5. Put into the refrigerator to cool or addice cubes.
6, Serve cold as a starter or instead of a salad
