Tarator

Ingredients

• 400 g Bulgarian Yogurt
• 300 ml Ice Water
• 1 pcs Cucumber
• 2 pcs Garlic
• 8 g Dill
• 30 g Walnuts
• 1.3333333333333333 tbsp Sunflower Oil
• 1 tsp Salt

Method

1. Finely grate {cucumber}, crush {garlic}, and chop {dill} very finely so the soup stays delicate and evenly flavored.
2. Toast {walnuts} in a dry skillet over medium heat for a few minutes, shaking often, until fragrant and lightly deepened in color, then cool so they keep their crunch in the finished soup.
3. In a chilled bowl, whisk {bulgarian_yogurt} with {ice_water}, {sunflower_oil}, and {salt} until smooth and pourable, then stir in the prepared {cucumber}, {garlic}, and most of the {dill}. Taste and adjust with a little more {salt} so the dairy and cucumber taste vivid.
4. Refrigerate the soup until very cold and the flavors meld into a light, tangy broth; tarator should be thinner than a dip and refreshing from the first spoonful.
5. Ladle the chilled soup into bowls and finish with the toasted {walnuts}, the remaining {dill}, and a final drizzle of {sunflower_oil} so the nuts stay crisp and the surface gleams.