Macedonian cucumber soup is light and refreshing and called tarator. It is served cold. This soup did not originate in Macedonia however it is found all over the country and loved, especially on a hot summer day. The soup can be made pureed or chunky. We made it with chunks of cucumber flavored with garlic and the creaminess came from the kefir. Walnuts and dill were used to garnish along with a hint of oil. We thoroughly enjoyed it along side kifli, a delicious cheese roll. A great way to start our Macedonian feast. This dish can be made ahead and actually seems to get better as the flavors meld together. Enjoy!
Macedonian Cucumber Soup (Tarator)
- 2 cucumbers
- 2 cups yogurt plain or kefir
- 1 teaspoon salt
- 2 cloves garlic minced
- 1/4 cup walnuts chopped
- 1 Tablespoon oil
- 1 Tablespoon dill chopped
- Wash and peel the cucumbers, dice them into small cubes.
- Put the cucumbers into a bowl and sprinkle with salt
- Add yogurt or kefir and garlic to the mixing bowl.
- Add oil and mix together.
- Put in refrigerator for about 30 minutes.
- Serve in bowl and garnish with dill and walnuts