Cold Yogurt Cucumber Soup (Tarator)

Pro tips

• Chill all ingredients (yogurt, cucumber, bowl) before assembling to keep the soup cold without diluting with excess ice.
• Grate cucumber on the large holes of a box grater, then squeeze out excess moisture with clean kitchen towel to prevent watery soup.
• Toast walnuts lightly in a dry pan for 2–3 minutes before chopping to enhance their nutty flavor and crunch.
• Add fresh dill and olive oil as the final step just before serving—dill darkens when mixed too early, and oil can separate if left standing.

Substitutions

• Greek yogurt → regular yogurt (drain 2 hours through cheesecloth, use 300 g)
• walnuts → almonds or pine nuts (same amount, no change in flavor or texture)
• fresh dill → fresh mint or parsley (1 tbsp, slightly different but traditional in some regions)
• extra virgin olive oil → light olive oil or neutral oil (no change to taste, but loses fruity notes)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days; stir before serving and add fresh dill and walnuts at service.

Can I make tarator ahead of time?

Yes. Combine yogurt, cucumber, garlic, and dill up to 4 hours ahead. Add olive oil and walnuts just before serving to maintain crunch and prevent browning.

What's the difference between tarator and tzatziki?

Tarator is Bulgarian and includes walnuts, dill, and is typically thinner (more soup-like). Tzatziki is Greek, uses mostly yogurt with cucumber and dill, and is thicker (more dip-like).

How do I adjust the consistency?

Tarator should be soup-like. If too thick, whisk in cold water or broth a tablespoon at a time until you reach your preferred consistency.

Can I use regular yogurt instead of Greek?

Yes, but use less—Greek yogurt is thicker, so regular yogurt may require 300 g. Alternatively, drain regular yogurt through cheesecloth for 2 hours.

Is garlic essential?

The recipe lists it as optional. For milder flavor, omit it or use half a clove minced finely. Tarator tastes best when garlic is subtle.