Kitchen notes · a little help before you start
Tarator (Bulgarian Cold Cucumber Soup)
Cold cucumber and creamy yogurt make this soup refreshing from the first spoonful. Garlic and dill give it a fresh, savory flavor, with chopped walnuts adding a gentle crunch against the small cucumber pieces in the cool broth.
- Prep
- 10 min
- Total
- 10 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Soups · Soups & stews
A few quick notes
1. Dice cucumber small
Cut the cucumber into small dice so it is easy to eat while keeping its fresh crunch.
2. Mince garlic finely
Finely mince the garlic so it distributes throughout the yogurt and cucumber rather than leaving large pieces.
3. Mix until smooth
Stir in the cold water thoroughly so the yogurt broth becomes creamy and free of lumps.
Get to know the ingredients
Yogurt
Mix the yogurt with the seasoned cucumber first, then add cold water to make the soup.
Dill
Chopped dill flavors the cucumber mixture, with more fresh dill added as a garnish at the end.
Walnuts
Use chopped walnuts as a topping so their crunchy pieces sit over the creamy cucumber soup.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Tarator (Bulgarian Cold Cucumber Soup)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Top and serve cold
Scatter walnuts and fresh dill over the soup, then serve immediately or chill briefly before serving.
A little more help as you go
Taste the finished broth
Taste after mixing in the cold water and add more salt if the soup needs it.
Chill if desired
You can refrigerate the finished soup for thirty minutes before serving if you want it colder.
A few questions you might have
Do I need to cook this soup?
The recipe is mixed cold, using diced cucumber, yogurt and cold water, then served or refrigerated.
Should I grate the cucumber?
Cut it into small dice for texture and crunch.
Can I chill it before serving?
Yes. Serve immediately or refrigerate for thirty minutes before serving the cucumber and yogurt soup.
How do I avoid lumps?
Mix the yogurt into the cucumber first, then stir in cold water thoroughly until the soup is creamy.
Can reduced fat yogurt be used?
You can use reduced fat yogurt as an option for the creamy base of the soup.
Any more cooking 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 nutritious and healthy, but you can use a reduced-fat one if you prefer.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: deliciousmeetshealthy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
