Tarator (Bulgarian Cold Cucumber Soup) Recipe

Tarator is a beloved staple of Bulgarian cuisine, especially cherished during the sweltering summer months. This cold cucumber soup is a refreshing, tangy blend of creamy yogurt, crisp cucumbers, garlic, dill, and olive oil—simple ingredients that come together to create a dish greater than the sum of its parts. Traditionally served chilled, often straight from the fridge, Tarator is more than just a soup; it’s a cooling ritual, a taste of Balkan tradition that speaks to the region’s love of fresh, seasonal produce and no-fuss preparation.

The key to a flavorful Tarator lies in using full-fat yogurt for richness, and fresh cucumbers for crunch and brightness. A touch of garlic adds depth, while dill brings its unmistakable herbal punch. Some regional variations include crushed walnuts or mint for added texture and complexity, though the minimalist version is equally satisfying. Served as an appetizer, a light lunch, or a side to grilled meats, Tarator is an easy way to bring authentic Bulgarian flavor to your table.

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Tarator – Bulgarian Cold Cucumber Soup

Recipe by Maria

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients for Tarator – Bulgarian Cold Cucumber Soup

• plain whole milk Greek yoghurt (please don’t use low fat, it will taste horrible) (400 ml)

• cucumbers (one big cucumber or 3-4 small ones) – about 300 grams

• 3-4 cloves of garlic

• 1 1/2 tablespoon extra virgin olive oil

• minced dill

• salt to taste

• cold water (200 ml) – add more for a runnier consistency, if you’d like

• crushed wallnuts and mint (optional, we don’t add them).

How to Make Tarator – Bulgarian Cold Cucumber Soup

• in a big bowl put the yoghurt, water and olive oil.
• grate the cucumbers (you can leave the skin on, for extra taste and color)
• mix them together
• cut fresh dill (or frozen one), crush the garlic cloves and add salt to taste.
• if you’d like some extra spice, add the walnuts and mint.