The only problem with summer is that I can no longer enjoy my hot soups. Which is why I so dearly love this cold one. Yogurt and cucumber are common ingredients, so it’s really easy to put this together. Before now, I always called this yogurt-cucumber soup. But as it turns out, this is pretty much a spin off of the Bulgarian traditional soup, Tarator. The only difference is, I didn’t use oil or chopped nuts (out of pure laziness). Still, this soup helps with my hot-soup-withdraw during the summer. Enjoy!
Cucumber-Yogurt Soup (Tarator)
1 large cucumber, peeled and chopped
1 garlic clove, minced
2 cups plain organic yogurt
1/4 cup water
1 tbsp dill weed
salt and pepper to taste
In a food processor, puree the cucumber until it becomes liquefied. Add in the rest of the ingredients and pulse until soup-like. Chill in the fridge until ready to serve.