Cookbook:Tarator (Bulgarian Cucumber Soup)

Ingredients

 * 500 g plain yogurt
 * 1 cup (240 ml) water
 * 1–2 cucumbers, diced (diced is far better than grated, although at many restaurants they grate them)
 * A couple of spoonfuls chopped dill
 * Salt, to taste
 * Vinegar, to taste
 * Oil, to taste
 * A couple of spoonfuls chopped walnuts (optional)

Procedure

 * 1) Mix all the ingredients, using enough water so the soup is about the consistency of milk
 * 2) Serve cold in a soup dish, adding a couple ice cubes if it's not cold.

Notes, tips, and variations

 * If you use all of the above ingredients without the water and strain the yogurt until it becomes half in volume, you can make a salad. It is referred to as snezhanka (Snow White) or mlechna salata (yogurt salad). The main difference is that people traditionally use pickles/gherkins for snezhanka and fresh cucumbers for mlechna salata.