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This cold soup is the perfect way to cool down this summer! Tarator is a Bulgarian cold cucumber soup that’s super quick and easy to make and so refreshing.
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Have you tried tarator before? If you are a fan of chilled soups like gazpacho, you are going to adore this Bulgarian cucumber soup recipe! It’s made with only a handful of main ingredients and is ready in minutes.
If you love cucumbers too, be sure to check out my Cucumber Salad Recipe and Smoked Salmon Cucumber Bites.
What is Tarator Soup
Tarator is a refreshing cold soup made with cucumbers, yogurt, walnuts, and herbs, it only takes about 10 minutes to make this no-cook soup recipe and it’s a delicious way to enjoy your cucumbers!
The star of this soup is yogurt. Everyone knows how good yogurt is for your gut and overall health. But do you know about its origin? The secret lies in a small bacteria known by different names that causes the milk fermentation and gives the yogurt its unique taste. The bacteria is called Lactobacillus Bulgaricus named after the original bacteria found in Bulgarian yogurt. Bulgaria is known worldwide for the discovery of the yogurt bacteria which allowed Bulgarian yogurt to be manufactured worldwide.
Tarator Ingredients
- Cucumber: Use English cucumbers for this recipe. Simply cut them into small dice.
- Garlic: Freshly minced garlic adds a real punch of flavor.
- Dill: Fresh dill works so well with cucumber and adds a wonderful herby flavor that is ever so slightly bitter.
- Oil: Use olive oil or extra virgin olive oil. optional but it adds a nice flavor.
- Salt and pepper: For seasoning.
- Yogurt: Yogurt is the star of this cold soup and makes it really rich and creamy
- Water: To dilute the yogurt
- Walnuts: For garnish. They add a great crunchy texture.
How to make tarator
- In a large bowl combine diced cucumber, garlic, dill, oil, salt, and black pepper.
- Stir in yogurt and mix everything.
- Add cold water and mix well, making sure the soup is lump-free and creamy. Taste and add more salt if needed.
- Top with chopped walnuts and more fresh dill for garnish.
Do you have to peel the cucumber?
You can make this cold cucumber soup either with peeled or unpeeled cucumber. The skin does contain fiber and it will add texture and color to the soup. If you prefer it peeled, that’s fine too!
Can you make tarator ahead of time?
This tarator soup is best made at least 30 minutes before you plan to serve it so that it can cool in the fridge. You can make the cucumber yogurt soup a day ahead of time and keep it covered, and give it a good stir before serving.
How do you serve tarator?
Tarator is usually served as a starter soup, but I also like to enjoy it as a light lunch. This easy vegetable soup perfect by itself, but you can also serve it with some crusty bread if you like.
Recipe Notes and Tips
- Dice the cumbers into small squares so that they are easier to eat.
- I prefer to use diced cucumbers rather than grated cucumbers because they give the soup a better texture and add a nice crunch.
- Mince the garlic as finely as possible so that it mixes in well with the other ingredients.
- I prefer to use a full-fat yogurt as it is much more nutritious and healthy, but you can use a reduced-fat one if you prefer.
More Easy Soup Recipes
- Instant Pot Chicken Noodle Soup
- Butternut Squash Apple Soup
- Creamy Potato and Leek Soup
- Creamy Zucchini Soup
Tarator (Bulgarian Cold Cucumber Soup)
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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 ½ cups water
- ½ cup chopped walnuts
Instructions
- In a large bowl combine diced cucumber, garlic, dill, oil, salt and black pepper.
- Stir in yogurt and mix everything.
- Add cold water and mix well, making sure the soup is lump-free and creamy. Taste and add more salt if needed.
- Top with chopped walnuts and more fresh dill for garnish.
- Serve immediately or refridgerate for 30 minutes before serving.
Notes
- Dice the cumbers into small squares so that they are easier to eat.
- I prefer to use diced cucumbers rather than grated cucumbers because they give the soup a better texture and add a nice crunch.
- Mince the garlic as finely as possible so that it mixes in well with the other ingredients.
- I prefer to use a full-fat yogurt as it is much nutritious and healthy, but you can use a reduced-fat one if you prefer.
hello neli can you please make a recipe for pulnenu chushki. I have homework to write a recipe about a traditional bulgarian dish and my friend had already used the tarator recipe. I can’t wait thanks.
sorry I forgot to put 5 star rating
hello neli the tarator is not made in tigan. az a Bulgarian i have never make tarator in tigan. we usually make tarator in tenjara. we like to put apples in it. neli don’t use hladilnik u have ice kub4e and u can put it in the soup if it is too hot for u.
Hi, I am a Bulgarian as well 🙂 and I grew up in Bulgaria. I am not using a tigan (skillet) or tenjara (pot) to make tarator but a bowl. Actually tarator can be made in any kind of dish you have available that is large enough for the soup. I prefer not to add ice cubes to the tarator soup since it dilutes the soup, makes it more watery and messes up the consistency. It’s best the soup to be chilled in the refrigerator.
Bring on the summer wreath and the oppertunity to make this!
What a unique and unexpected recipe! Love how cool and refreshing this was; easily, a new favorite recipe!
I have never heard of this soup but it sounds absolutely fantastic with the cucumbers and creamy yogurt! Perfect for spring alongside salmon bruschetta!
Now that the weather is warming up this will be a delicious recipe! I can’t wait to try it once it gets really hot this summer
I love cold soups and this seems really easy to make. Thanks for the step by step instructions with pictures.