Bulgarian cucumber soup – Tarator

Ingredients for 3 servings:

• 2 cucumbers, approx. 750 g
• 150 g natural yogurt, 3.5%
• 500 g buttermilk
• 2 cloves garlic, peeled
• 2 tbsp olive oil, cold squeezed
• 1 tsp agave syrup
• 1 bunch of dill
• 2 pinches of cumin powder
• 30 g walnut kernels
• Sea salt
• Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Enjoy ice-cold on hot summer days

Wash the cucumbers thoroughly, peeling if necessary. Roughly chop one cucumber and place it in a large salad bowl. Chop the garlic, finely chop half the dill, and add it all to the diced cucumber along with 1/2 teaspoon of salt, 1 teaspoon of agave syrup, and 2 pinches of ground cumin. Pour in the yogurt, buttermilk, and olive oil. Blend with a hand blender until completely smooth and free of any lumps. Coarsely grate the second cucumber and mix it into the liquid. Season again with ground pepper and salt. Finely chop the remaining dill and stir in. Chill the soup in the refrigerator for at least one hour. When serving, sprinkle the ice-cold soup with a tablespoon of coarsely chopped walnuts per serving. A delicious accompaniment is hearty whole-grain bread. 270 kcal per serving.