Meet tarator, tzatziki’s lighter, more flexible cousin

Is it soup or is it salad? Could it be a sauce, too?

In the Balkans, this chilled dish is called tarator — a refreshing cold cucumber and yogurt concoction especially popular in Bulgaria and North Macedonia.

It’s refreshing, versatile and possibly one of the easiest recipes you’ll ever try.

Think of it as a cousin to tzatziki, the Greek condiment we love to slather on gyros and kebabs, but a bit lighter and even more flexible.

Chop the cukes on the larger side and cut down the liquid and you have the perfect summer side salad. Alternatively, thin out the yogurt, finely dice the cucumbers, and you have a soup that’s a refreshing starter to any meal. Keep it a bit thick with grated cucumbers and you can use it as a dip or sauce.

And for a creamy twist, blend the ingredients into a frothy soup that can even be served in a glass.

If you are sensitive to garlic, just reduce it or skip it entirely.

To finish, you might top it off or stir in some crushed walnuts, a drizzle of olive oil or a sprinkling of paprika — or all three — but that’s completely up to you.

So, is it soup, salad or sauce? With tarator, it's all three — and so much more.

• M. Eileen Brown is executive editor for Shaw Media and an incurable soup-a-holic.

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Tarator

2 larger-sized cucumbers, peeled and diced very finely (chopped if making a salad)

2 cups plain full-fat yogurt (thin out with water, as desired)

Salt to taste

2 garlic cloves minced

1 tablespoon finely chopped fresh dill

Optional toppings or stir-ins: Crushed walnuts, a sprinkle of paprika, 1-2 tablespoons olive oil, or a combination of all three.

Combine cucumber, yogurt, salt and garlic. Stir well until integrated. Adjust thickness with water to reach the consistency you want. Chill in the fridge for at least 30 minutes. Stir again before serving.

Serves four.

— Adapted from food.com