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Tarator (Bulgarian Cold Cucumber Soup)

What do you need?

• 500g Greek yoghurt (or thick natural yoghurt)
• 2 cucumbers, finely diced or grated
• 2-3 cloves garlic, minced or crushed
• 2 tablespoons olive oil (plus extra for serving)
• a small bunch fresh dill, chopped
• a handful walnuts, roughly chopped (optional)
• cold water, to thin
• salt to taste

How to make it

1. Whisk the yoghurt with a splash of cold water until smooth and pourable — start with a few tablespoons and add more until you get a soup-like consistency, not a dip.
2. Stir in the diced cucumber, minced garlic, olive oil, and most of the dill.
3. Season with salt and let it sit in the fridge for at least 30 minutes — it tastes noticeably better cold and rested than fresh.
4. Taste and adjust: more garlic if you want it punchier, more water if it’s too thick.
5. Serve very cold, topped with the walnuts, remaining dill, and a drizzle of olive oil.

Note: Tarator is served as a cold soup in a bowl (with a spoon) or as a thinner drink in a glass — both are traditional, just adjust the water accordingly.