Tarator (Bulgarian Cold Cucumber Soup)
Tarator is a cold cucumber soup from Bulgaria made with yogurt, garlic, fresh dill, and walnuts! This chilled soup is light, tangy, and perfect for hot summer days. Best of all? It’s ready in just 10 minutes—no cooking required.
Growing up, during the dog days of summer, my mom always made cold cucumber soup. It was light, refreshing, and didn’t need any stove time. She and I devoured it. Even now, it’s still my favorite go-to when the weather gets hot.
Because my mom cooked Lebanese food, I always thought this yogurt cucumber dill soup was Arabic. But as an adult, I learned it’s actually Bulgarian tarator. Mind blown!
Much like ajvar, tarator shows how Bulgarian cuisine overlaps with Mediterranean and Balkan recipes. While this is an authentic Balkan dish, I now make it with plant-based yogurt, which turns it into a vegan tarator recipe without sacrificing any flavor.
Prep Time
10 Minutes
Total Time
10 Minutes
Servings
4 sides
Diet
Vegan, GF
Tarator Ingredient Notes
Cucumbers
If you can, buy Persian or English cucumbers. They have a crisp texture and are seedless. If you buy a standard cucumber, first peel it to remove the wax, and then cut it in half to remove the seeds.
Dill
This recipe only tastes great with fresh dill. Dried is not the same, and I do not recommend it.
Yogurt
You can use Greek yogurt, kefir or vegan yogurt. I make mine vegan, and it tastes exactly the same!
How to Make Tarator (Cold Cucumber Soup)
1
Prep the Cucumbers
Cut the ends off the cucumber. Slice it in half and using a small spoon, scoop out the seeds. Then rough chop the cucumbers.
2
Blend the Ingredients
Add 2 cups of plain yogurt, 1 cup of cold water, 1 large or 2 Persian cucumbers chopped, 2 minced garlic cloves, 2 tablespoons of fresh dill, ¼ cup of chopped walnuts, and 1 tablespoon of olive oil. Season with a pinch of salt and a few grinds of black pepper. Blend until smooth and pourable. You can add more water for a thinner soup.
First Time Blending soup? Check out this article from Rouxbe for soup blending tips.
3
Chill and Serve
You can enjoy your summer soup once it’s blended. But for the best flavor, place the soup in the refrigerator (I usually keep it in the blender because it will be gone in 24 hours!). Let it chill for at least an hour. Add salt and pepper as desired. Serve in small bowls and garnish with a swirl of olive oil, fresh dill, chopped walnuts, and cucumbers.
Is tarator the same as tzatziki?
No. While both use yogurt and cucumber, tzatziki is a thick sauce, while tarator is a thin, chilled soup.
What to Serve with Tarator
- Warm pita or Turkish flatbread
- A summery Kale Garbanzo Bean Salad
- Stuffed grape leaves (dolma)
- Light summer Mediterranean mezze with Tomato and Onion Salad, hummus and Zaalouk
Watch me Make Tarator on TikTok
If you tried this Bulgarian Tarator Cold Cucumber Soup or any other recipe on my blog, leave a star rating and let me know how it went in the comments below.
Tarator (Bulgarian Cold Cucumber Soup)
Equipment
- 1 Blender
- 1 sharp knive
- 1 cutting board
Ingredients
- 2 cups plain yogurt Greek, Bulgarian-style, or vegan
- 1 cup 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
Instructions
- 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.
- Blend: Add all ingredients to a blender: 2 cups yogurt, 1 cup 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.
- 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.
