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Balkan Cucumber Soup   Veg  CD  SP  Bulgarian  10mins plus chilling


Bulgarian Name: Tarator


Serves 4      Cold   Vegetarian  Soup  Starter  Gluten Wheat Free  Eggless  Bulgaria  Europe



1 Large Cucumber, peeled and chopped

1 garlic clove, minced

480ml/16fl.oz. Plain Yoghurt

120ml/4fl.oz. Water

1/4 teasp Salt

2 tbsp Freshly chopped Dill

Toasted Almond Flakes to garnish




1.  Place the cucumber and garlic in a food processor or blender and process to a puree.


2. Transfer to a large bowl, add the dill, salt, water, and yoghurt and mix well.


3. Cover with clingfilm and refrigerate at least 2 hours before serving.


When ready to serve, ladle into bowls and sprinkle with toasted almonds





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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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