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This cold yogurt cucumber soup, known in Bulgaria as Tarator, is light, refreshing, and ready in under 10 minutes.
It’s the perfect no-cook dish for hot summer days: cool, creamy yogurt meets crisp cucumber, fresh dill, garlic, and a splash of olive oil.
Serve it as a starter, a light snack, or even a refreshing drink in a tall glass.
Why You’ll Love This Recipe
- Perfect for summer: Chill it in the fridge and enjoy cold
- Quick and easy: No cooking, ready in 5–10 minutes
- Light and healthy: Low calorie, probiotic-rich, hydrating
- Authentic Bulgarian flavor: Dill, garlic, yogurt, cucumber
Bulgarian Tarator Recipe
You can probably tell by the name that this is another Eastern European recipe I’m sharing with you today.
I’m always a little hesitant to share Bulgarian recipes on the blog, because I’m pretty sure some people will not like them.
But I kind of felt like this is a good one, especially now, when weather is warming up and most of us are trying to get in shape for summer.
It is very light and refreshing, made with just a few ingredients, you most likely have on hand.
What I also like about this soup is that it is perfect for low calorie diet.
It contains just a little bit of olive oil, which is optional, cucumbers have almost no calories and yogurt is a great source of calcium and probiotic.
The fresh dill flavor it the perfect addition to this dish.
Ingredients For Bulgarian Tarator
- 2 tablespoons chopped walnuts (optional, for garnish)
- 1 large English cucumber, peeled and finely diced (or grated)
- 1 garlic clove, pressed
- ½ teaspoon salt (or more to taste)
- 2 tablespoons olive oil or sunflower oil (optional)
- 2–3 tablespoons fresh dill, chopped
- 2 cups plain Greek yogurt (or Bulgarian yogurt if you can find it)
- 2 cups cold water (adjust for desired thickness)
Step-by-Step Instructions
- Prep the cucumber: Peel and finely dice (or grate) the cucumber. Place in a deep bowl.
- Add seasonings: Stir in garlic, salt, oil, and dill.
- Mix with yogurt: Add the yogurt and stir until smooth.
- Dilute and chill: Stir in cold water, mixing well so there are no yogurt lumps. Adjust salt to taste.
- Serve: Chill in the fridge for at least 30 minutes before serving. Garnish with walnuts (optional), dill, or a drizzle of olive oil.
This is not a strict recipe, so I hope no one gets upset.
If for some reason I’m not making this dish the right way.
Recipe Tips
- Serving style: Serve in bowls with bread on the side, or pour into tall glasses for a refreshing drink
- Texture choice: Dice cucumbers for a chunkier soup, or grate for a smoother version
- Walnuts optional: Traditional in some regions, but skip them if you prefer nut-free
- Consistency: Add more water for a thinner, drinkable style
FAQs
No. Tarator is a cold soup thinned with water, while tzatziki is a thicker dip or spread.
Up to 2 days. Stir before serving as the cucumbers release liquid.
Full-fat Bulgarian yogurt is traditional, but Greek yogurt is a great substitute.
Cold Yogurt Cucumber Soup – Tarator
Ingredients
- 1 large English cucumber, (peeled and finely diced)
- 1 garlic clove, , pressed
- 1/2 tsp salt, (or more to taste)
- 2 Tbsp olive or sunflower oil, (optional)
- 2-3 Tbsp chopped fresh dill
- 2 cups plain Greek yogurt, (I use Greek yogurt, which is a lot easier to find in the US, than Bulgarian)
- 2 cups cold water
- 2 Tbsp chopped walnuts, (optional, I prefer not to add them)
Instructions
- In a large deep bowl combine cucumber, garlic, salt, oil and dill.
- Add yogurt and stir to combine.
- Dilute with cold water, mixing well, making sure there are no lumps from the yogurt. Add more salt if needed. Top with chopped walnuts (optional)
- Refrigerate for at least 30 minutes, this way the soup is even more refreshing.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t get why some people don’t like a recipe like that! Looks so refreshing and light, beautiful and sophisticated! Always stick to the food you love Mira!
About how many ounces are there per serving?
between 8-12 oz, a regular soup bowl
Why would you be hesitant to share Bulgarian recipes? Are they any less than Spanish or Thai? Truly creative chiefs find a way to incorporate international food and market it well so their audience is impressed!
Thank you! <3
Very good on a hot day in summertime Phoenix. I grated a large clove of garlic rather than pressed it, added a full teaspoon of salt (the cucumber needs the extra seasoning), a good shake of ground white pepper, and a little less than the full 2 cups of water, as I didn’t want it to be too thin. I also went to the specialty market for Bulgarian yoghurt but Greek would be adequate. It has that certain tanginess that compliments well with everything else. I also tried adding a little lemon juice to my bowl, which was OK but got lost in the tang from the yoghurt. A bit of Dijon mustard mixed in might be a nice twist, too. Serving this with some buttered rye bread and a forced meat sausage (like paté, braunschweiger, or even jellied sulze) would make an OUTSTANDING meal without having to heat up the kitchen during the summer. Thank you for providing the recipe! Also, be sure to allow time to chill adequately and let the flavours blend and do NOT skip the walnuts—they’re essential! (Although toasted chopped hazelnuts would be good, too.)
I made this today using cucumber and dill from our local farmer’s market. I double the garlic and only used one cup water. So good. Wonderful for Memorial Day weekend