Macedonian tarrator (chilled cucumber soup)
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 6-8
Ingredients
- 2 cucumbers, peeled, deseeded and chopped (reserve a few thin slices to serve)
- 1 tbsp sea salt flakes
- 1 clove garlic, finely minced
- finely chopped to make 1 tbsp dill, plus extra to serve
- chopped to make 1 tbsp mint
- 1 tsp lemon juice
- 1 litre plain full-fat Balkan yogurt or other plain full-fat yogurt
- 120ml double cream
Method
- STEP 1
Put the cucumbers in a colander and sprinkle with the salt. Set aside to drain for 20 minutes.
- STEP 2
In the bowl of a food processor, combine the drained cucumbers, garlic, dill, mint and lemon juice, then blitz for 30 seconds. Scrape down the sides with a spatula and blitz for another 30 seconds until you have a thin purée. Transfer to a medium bowl.
- STEP 3
Using a spatula, stir the yogurt and cream into the cucumber mixture. Refrigerate for at least 2 hours. When ready to serve, ladle the cold soup into bowls and garnish with cucumber slices and dill.