Grilled zucchini and eggplant tarator soup
Bulgarian cold soup
400 g yogurt
1 garlic clove
Salt and pepper
2-3 tablespoons freshly chopped dill
1 handful of pine nuts (or other preferred nuts)
Cut the zucchini and eggplant into slices and grill them on the barbecue or on a grill pan. Brush one side of the slices with oil before cooking. As soon as they are golden, put them in a covered dish to soften and infuse. Salt to taste.
Whip yogurt in a deep bowl into creamy consistency. Dilute with cold water, ajusting the amount of water to your taste. About 150 and 200 ml of water is good for me, as I prefer this soup as thick as the velouté soup is. Salt and pour in about 2-3 tablespoons of walnut oil. Whisk well to blend all ingredients. Season with chopped dill, pressed garlic and good grate of black pepper.
Cut the zucchini and eggplant into cubes and add them to the tarator soup. Stir and refrigerate until ready to serve.
Enjoy the grilled zucchini and eggplant tarator soup cold, sprinkled with freshly roasted pine nuts.