Tarator (Bulgarian Cold Cucumber Soup)

Name: Tarator (Bulgarian Cold Cucumber Soup)
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Bulgarian
Ingredients: 1 long English cucumber (cut in small dice); 2 garlic cloves (minced); 3 Tablespoon fresh dill (chopped); 2 Tablespoon olive oil; 1 teaspoon Salt & ½ tsp black pepper; 2 cups yogurt; 1 1/2 cups water; 1/2 cup chopped walnuts

Tarator is a Bulgarian cold soup combining diced cucumber, yogurt, garlic, and fresh dill that chills and serves in under 15 minutes. Its tangy, herbaceous profile makes it an ideal no-cook summer starter.

🌍Bulgarian 🏷️Bulgarian soup 🏷️Cold cucumber soup 🏷️Tarator recipe

Total

10 min

Servings

4

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From Deliciousmeetshealthy

Ingredients

1 long English cucumber (cut in small dice)
2 garlic cloves (minced)
3 Tablespoon fresh dill (chopped)
2 Tablespoon olive oil
1 teaspoon Salt & ½ tsp black pepper
2 cups yogurt
1 1/2 cups water
1/2 cup chopped walnuts

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Instructions

1
In a large bowl combine diced cucumber, garlic, dill, oil, salt and black pepper.
2
Stir in yogurt and mix everything.
3
Add cold water and mix well, making sure the soup is lump-free and creamy. Taste and add more salt if needed.
4
Top with chopped walnuts and more fresh dill for garnish.
5
Serve immediately or refridgerate for 30 minutes before serving.

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Tips & Notes

Pro tips

Dice the cucumber finely and uniformly so it distributes evenly throughout the soup and doesn't create pockets of excess moisture.
Mince garlic very small or use a garlic press—raw garlic can become harsh if left in chunks; let it infuse gently into the yogurt base.
Toast or lightly pan-warm the walnuts before chopping and adding to brighten their flavor and prevent them from tasting stale.
Chill the soup for at least 1 hour (ideally 2–3) before serving so flavors meld and the cold soup is truly refreshing.

Substitutions

English cucumber → zucchini (raw, finely diced; milder and less watery)
Fresh dill → fresh mint or parsley (mint adds coolness; parsley is more subtle)
Walnuts → pine nuts or sunflower seeds (lighter crunch; sunflower seeds lower cost)
Yogurt → sour cream mixed with water (tangier; adjust ratio to taste)

Storage & make-ahead

Refrigerate tarator in a sealed container for up to 3 days; stir before serving and adjust water or yogurt if separation occurs.

Common Questions

Can I make tarator ahead of time?

Yes. Prepare tarator up to 24 hours ahead and refrigerate. Stir before serving and adjust seasoning or water consistency if needed.

What kind of yogurt works best for tarator?

Plain, full-fat yogurt or Greek yogurt both work; avoid flavored yogurt. Greek yogurt will make the soup thicker—add more water to reach desired consistency.

Can I use regular cucumber instead of English cucumber?

Yes. Regular cucumber works but has more seeds and water; seed it first and dice it smaller to avoid a watery or overly seedy soup.

Is tarator served hot or cold?

Tarator is always served cold. Chill it for at least 1 hour before serving for the best flavor and refreshment.

How do I adjust the consistency of tarator?

Add more water to thin it or more yogurt to thicken it. Start with 1½ cups water and adjust in ¼-cup increments until you reach your preferred consistency.