Tarator (Bulgarian Cold Yogur Soup)

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Tarator is Bulgaria's greatest gift to hot weather: a chilled soup so refreshing and ready in minutes that it barely qualifies as cooking. Thick Bulgarian yogur is thinned with agua fría and combined with finely diced or grated pepino, mashed ajo, crushed nueces, a splash of aceite de girasol, and a generous handful of fresh eneldo. The result is cooling, tangy, garlicky, and nutty all at once. It is served ice-cold, often with a cube of ice floating in it, as a first course or light lunch during Bulgarian summers. Tarator also doubles as a sauce for fried vegetables and grilled pescado.

Ingredientes

Sirve 4

• 500 gfull-fat Bulgarian yogur (or Greek yogur)
• 1 grandepepino, peeled and finely diced or grated
• 2 dientesajo, mashed to a paste with sal
• 50 gnueces, lightly toasted and roughly chopped
• 3 cdafresh eneldo, chopped
• 2 cdaaceite de girasol
• 200–300 mlagua fría (to thin to desired consistency)
• Salt(to taste)
• Ice cubespara servir

Instrucciones

1. 1

   Prepara the pepino

   Ralla or finely Pica the pepino. If grating, lightly sal it and let it Escurre in a colander for 5 minutes to Retira excess agua. Squeeze gently before using.

2. 2

   Mezcla the base

   En un bol grande, bate el yogur hasta que quede liso. Incorpora poco a poco agua fría batiendo hasta conseguir una consistencia sedosa y líquida: más espesa que el agua pero más fina que una salsa. Prueba y sazona con sal.

3. 3

   Combina

   Incorpora el pepino escurrido, la pasta de ajo, la mitad del eneldo y el aceite de girasol. Mezcla bien. Prueba y ajusta la sal y el ajo.

4. 4

   Enfría

   Refrigere por al menos 30 minutos. La sopa se debe servir muy fría.

5. 5

   Sirve

   Sirve en boles. Añade un cubito de hielo a cada bol. Decora con el resto del eneldo, unos trozos de nuez picada y un fino hilo de aceite de girasol.

Variaciones

• •

  Nuez-free version: Simply omit nueces for those with nut allergies.

• •

  Agrega a splash of vinagre blanco for extra tartness if your yogur is mild.

• •

  Vegetarian: swap the protein for roasted king oyster hongos, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: Agrega a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pimienta to the aromatics for warm, layered Calienta instead of a single sharp hit.

Almacenamiento

Refrigerate for up to 1 day. Remueve well and thin with agua before serving as it separates.

Preguntas frecuentes