Cold Cucumber and Beet Soup is a contemporary spin on the classic Bulgarian Tarator. This soup is healthy, vibrant, earthy yet subtle, and looks beautiful on the table.
32 oz container plain Bulgarian or Greek yogurt
32 oz cold water
1 English cucumber, peeled and grated
1 cup red beets, boiled until soft, then mashed
Three cloves garlic, crushed
3 tbsp fresh baby dill, finely chopped
3 tbsp sunflower oil
3 oz walnuts, coarsely chopped
A dollop of sour cream, garnish (optional)
Add yogurt and water to a large mixing bowl, and whisk until smooth.
Grate cucumber, squeeze excess liquid using a cheesecloth and add to the yogurt mixture.
Add garlic, baby dill, salt to taste, and mix well.
Stir in oil, which will take on the appearance of an oil slick.
Sprinkle with walnuts.
Chill in the refrigerator.