Bulgarian Tarator (Cold Cucumber Soup) Filling, tasty, and super refreshing on a hot summer day. Bulgarians go heavy on the garlic and salt. 2 to 4 cloves garlic 2 cups plain yogurt 2 tablespoons olive oil 1-2 tablespoons cider vinegar (some people use lemon juice; personal preference) 2/3 cup (2 ounces) shelled walnuts, finely chopped 1 cucumber, about 10 inches long Dill Press or puree the garlic, or place in a mortar with 1/2 teaspoon salt and mash to a paste Finely dice or grate the cucumber (seed and peel per your preference) Place the yogurt in a large bowl Stir in the oil, vinegar, garlic, walnuts, and cucumber Add salt, chopped dill, and black pepper to taste Let soup sit in fridge for a couple hours, then add ice cold water to create a soup consistency Check seasoning If you wish, place an ice cube in each bowl, and ladle in the soup