Tarator Bulgarian Cold Cucumber Soup Food
BULGARIAN TARATOR - COLD CUCUMBER SOUP
This is an extremely popular summertime dish in Bulgaria. It serves as a replacement for salad or appetizers. It tastes similar to tzatziki, so it's a very bright-flavored, cooling, and refreshing dish!
Provided by muka3D
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 5
Number Of Ingredients 8
Steps:
- Place cucumbers in a large bowl. Whisk yogurt in a separate bowl using a fork until yogurt is smooth and liquefied; pour over cucumbers. Add dill, garlic, oil, and salt to cucumber mixture; toss to coat. Stir in enough water to reach desired consistency. Refrigerate until chilled, at least 30 minutes.
- Ladle soup into serving bowls; add about 2 ice cubes to each bowl.
Nutrition Facts : Calories 90.2 calories, Carbohydrate 10.2 g, Cholesterol 5.4 mg, Fat 3.4 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 1.2 g, Sodium 67.8 mg, Sugar 7.7 g
TARATOR - BULGARIAN COLD CUCUMBER SOUP
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 refreshment. You might even see it served in a glass. Most men here say it goes great with a glass of cold rakiya (Bulgarian grape or fruit brandy) or Ouzo.
Provided by Nelka
Categories European
Time 20m
Yield 3-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cucumbers into cubes and put them in a bowl. You may aslo grate them but it changes the look and the consistency.
- Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers.
- Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.
- If needed add some water to make the soup as liquid as you like but take care not to make it too "thin".
- Put into the refrigerator to cool or add ice cubes.
- Serve cold.
Nutrition Facts : Calories 136.2, Fat 5.7, SaturatedFat 3.6, Cholesterol 21.7, Sodium 81.2, Carbohydrate 16, Fiber 1.1, Sugar 11.2, Protein 7.3
TARATOR: BULGARIAN COLD CUCUMBER SOUP
Another delight of summer: Cucumbers! Adapted from my weathered copy of Joy of Cooking. If using organic cucumbers there is no need to peel unless preferred. Store bought conventional cucumbers usually have a wax coating which warrants peeling. Note: I always use full fat dairy products. I cannot guarantee good results with...
Provided by C G
Categories Vegetable Soup
Time 6h15m
Number Of Ingredients 9
Steps:
- 1. Place all ingredients (except for milk/broth) in a blender or food processor and BLEND until smooth. If desired, use the PULSE setting. If the mixture seems to thick, thin with a little bit of vegetable stock or whole milk a few tablespoons at a time and to desired consistency.
- 2. Store in a glass container and cover. Refrigerate at least 3 hours but better 6 hours or overnight.
- 3. To SERVE: place an ice cube in each soup bowl or mug. Pour the soup into the bowl and garnish with a little bit of fresh dill and a light drizzle of olive oil.
COLD CUCUMBER SOUP
Soothing and delicious--with bits of cucumber. Better the second day than the first, if it lasts that long.
Provided by Susiecat too
Categories Vegetable
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix ingredients.
- Chill overnight, or at least 3-4 hours.
- YUM!
- This also works well in smaller servings as a counterpoint to spicy foods (like raita).
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