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    Tarator soup

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    Tarator soup

    Don’t let your chilled-soup repertoire begin and end with gazpacho! Inspired by a Bulgarian classic, this simple, no-cook bowlful is both cooling and refreshing – perfect for balmy evenings.

    • Preparation time: 15 minutes
    • Cooking time: 0 minutes
    • Total time: 15 minutes

    Serves: 4


    1 large cucumber, peeled and chopped
    4 garlic cloves
    75g walnuts, chopped, plus extra to serve
    3 slices day-old white bread, torn into pieces
    2 tbsp walnut or olive oil, plus extra to serve
    300g Yeo Valley 0% yogurt
    ½ lemon, juice
    ½ x 20g pack dill, roughly chopped
    crusty bread, to serve


    1. Put the cucumber, garlic, walnuts, bread, oil, yogurt and lemon juice in a food processor. Pulse a few times until roughly combined, then whizz while gradually pouring in 100-200ml water until it reaches a smooth, soupy consistency; season. Pour the soup into bowls, drizzle with a little extra oil, and sprinkle over some extra chopped nuts and the dill. Enjoy with crusty bread. 

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    This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue


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