Bulgarian Tarator (Cold Cucumber Soup)

Name: Bulgarian Tarator Cold Cucumber Soup
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Balkans
Ingredients: 2 cups plain yogurt (Greek, Bulgarian-style, or vegan); 2 cups cold water; 2 Persian cucumbers or one large English cucumber; 2 garlic cloves (minced); 2 tablespoons fresh dill (chopped); ¼ cup chopped walnuts (optional, but traditional); 1 tablespoon extra virgin olive oil; 1 lemon (add a fresh squeeze to each bowl); Salt and pepper (to taste)

Tarator is a cold Bulgarian cucumber soup made with yogurt, fresh dill, garlic, and walnuts that comes together in 10 minutes without any cooking. Its light, tangy flavor and refreshing chill make it ideal for hot summer days.

🌍Balkans 🌍Bulgarian 🌍Mediterranean 🥗Vegan 🏷️Bulgarian cold cucumber soup Bulgarian yogurt soup

🏷️

🏷️Cold cucumber soup

🏷️Cucumber yogurt dill soup

🏷️Dill cucumber soup

🏷️Mediterranean cold soup

Total

10 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Sinfulkitchen · by Ruth Grindeland

Ingredients

2 cups plain yogurt (Greek, Bulgarian-style, or vegan)
2 cups cold water
2 Persian cucumbers or one large English cucumber
2 garlic cloves (minced)
2 tablespoons fresh dill (chopped)
¼ cup chopped walnuts (optional, but traditional)optional
1 tablespoon extra virgin olive oil
1 lemon (add a fresh squeeze to each bowl)
Salt and pepper (to taste)

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Instructions

1
Prep the Cucumbers: Rough-chop 1 large English or 2 Persian cucumbers. If using a standard cucumber, peel it, scoop out the seeds, and then chop.
2
Blend: Add all ingredients to a blender: 2 cups yogurt, 2 cups cold water, 2 chopped garlic cloves, 2 tablespoons dill, ¼ cup walnuts, 1 tablespoon olive oil, and salt and pepper to taste. Blend until smooth and pourable. Adjust flavor with more salt, water, or lemon if needed.
3
Chill and Serve: Refrigerate for at least 1 hour to allow flavors to develop. Serve chilled in bowls. Garnish with a squeeze of lemon, swirl of olive oil, extra dill, chopped walnuts, or cucumber pieces.

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Tips & Notes

Pro tips

Mince garlic very finely or use a garlic press—raw garlic flavor should be distributed throughout, not overpowering in chunks.
Chill all ingredients (yogurt, water, cucumbers) before combining for the best cold-soup texture and flavor balance.
Stir in most of the fresh dill during preparation, then reserve some to garnish each bowl for bright, herbaceous aroma.
Toast walnuts lightly in a dry pan for 2–3 minutes before chopping to deepen their flavor and prevent sogginess.

Substitutions

Plain yogurt → sour cream or crème fraîche (richer, less tangy)
Fresh dill → fresh mint or parsley (milder herb flavor, still traditional in some regions)
Walnuts → pine nuts or sunflower seeds (similar crunch and nutritional profile)
English cucumber → zucchini or courgette (works if peeled; slightly less water content)

Storage & make-ahead

Refrigerate covered for up to 24 hours; stir before serving and refresh with fresh dill and a squeeze of lemon. Do not freeze.

Common Questions

Can I make tarator ahead of time?

Yes—tarator actually improves after a few hours in the fridge as flavors meld. Prepare it up to 24 hours ahead and store covered. Add fresh lemon juice and extra dill just before serving.

What type of yogurt works best?

Greek, Bulgarian-style, or full-fat plain yogurt work best due to their tanginess and thickness. Avoid flavored or low-fat varieties. Vegan yogurt is a suitable dairy-free swap.

Is tarator served hot or cold?

Tarator is always served ice-cold. Chill all ingredients before mixing, and serve it immediately from the refrigerator or with ice cubes in each bowl.

Can I skip the walnuts?

Walnuts are traditional and add textural contrast, but tarator works without them if you prefer. For texture, toast them lightly before chopping to enhance their flavor.

How do I adjust the consistency?

If too thick, add cold water a few tablespoons at a time. If too thin, whisk in more yogurt. The soup should be pourable but creamy, similar to gazpacho.