Bulgarian Tarator (Cold Cucumber Yoghurt Soup)

This Bulgarian Tarator is a cold cucumber yoghurt soup that is light, fresh and perfect for hot summer days. It’s quick and easy to make with no cooking required. All you need is a handful of fresh ingredients and it will be ready in just 15 minutes. Enjoy it as an appetizer, a light soup or even as a refreshing drink on a hot day.

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What is the origin of Tarator

Tarator is a traditional Bulgarian cold soup that has been prepared for many generations in the country, especially during warm summer months when a refreshing meal is more than welcome. It’s made with simple ingredients like yoghurt, cucumber, garlic, dill and walnuts, a perfect example of how Bulgarian cuisine turns humble ingredients into a flavorful dish.

This soup is deeply rooted in Bulgaria’s long tradition of using yoghurt in everyday cooking. Bulgarian yoghurt is known for its distinctive tang and thick creamy texture, which is what gives this cucumber soup its delicious and refreshing taste.

Bulgarian cold cucumber yoghurt soup is traditionally served as a starter or light meal. Served chilled and often garnished with fresh dill and walnuts, this simple soup remains one of Bulgaria’s most loved culinary traditions. And during the time we spent in Bansko the summer of ’26, it was one of our favorite dishes to cool down during the day.

Which ingredients to use

• Cucumber: Use either Persian or English cucumbers, which don’t need to be peeled. The skin adds texture and extra color to the soup.
• Yoghurt: You’ll need a plain thick yogurt to make tarator, preferably Bulgarian yogurt. But since it isn’t always easy to find, Greek or Greek-style yogurt works well too. The thicker the yogurt, the creamier your tarator will be. Avoid low-fat or watery yogurts as they won’t give you the same rich result.
• Garlic: Just one small clove, grated or minced. Garlic gets stronger as the soup sits, so if you’re not a big garlic fan, start with less and add more to taste once it’s chilled.
• Walnuts: Raw walnuts, finely chopped, add a lovely crunch and a bit of nuttiness to the soup. 
• Dill: Fresh dill is what gives this soup its distinct taste and freshness. Dried dill can also be used, but it won’t give you the same bright, fresh flavor
• Olive oil: A drizzle of extra virgin olive oil when serving adds a nice richness.
• Cold water: Used to thin the yogurt and give it a more liquid consistency. The amount depends on how thick or thin you like this cold yogurt soup, and it will also depend on how watery the yogurt and cucumbers already are.
• Salt: to taste.

How to make Bulgarian cold cucumber soup

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

Making tarator couldn’t be more simple, all you need to do is chop the ingredients and mix them well by hand. Unlike other cold soup recipes such as Spanish gazpacho or Spanish cold cucumber soup, this one doesn’t require a blender at all. There’s no cooking involved, no equipment needed, other than a knife and chopping board, and you’ll have it ready in under 15 minutes, chopping included.

Here’s how to make it, step by step:

• Chop the cucumber: Start by cutting the cucumber lengthwise in half and scoop out the seeds. Finely dice the cucumber. Since English and Persian cucumbers have thin, non-bitter skin, there’s no need to peel them as the skin adds nice color and texture. If you do end up using a regular garden cucumber instead, it’s best to peel it first as the skin can taste slightly bitter.

• Chop the other ingredients: Finely chop the fresh dill, walnuts and grate or mince the garlic.

• Mix the ingredients: Add the chopped cucumber, dill, walnuts and garlic to a large bowl with the yoghurt. Season with salt and mix everything together.

• Make the soup: Once the yoghurt is combined with the cucumber, walnuts, dill, garlic and salt add the cold water a little at a time. Pour and stir until you reach the desired consistency, thinner if you like it more like a drink, less water if you prefer it more like a soup.

• Chill and serve: Either serve immediately but best is to first chill in the fridge for at least 30 minutes before serving. Serve topped with a little extra chopped dill, cucumber and walnuts and a drizzle of olive oil.

Can you make tarator in advance?

Yes, absolutely! Tarator is actually a great make-ahead dish, since the flavors only get better after chilling.

Here are a few tips:

• Make it fully in advance: Tarator keeps well in the fridge for up to 2 days in a closed container. Give it a good stir before serving as sometimes it separates slightly.
• Prepare the ingredients in advance: If you’d rather prepare it fresh, you can chop the cucumber, dill and walnuts and mince the garlic up to a day in advance. Store them separately in the fridge until ready to mix.
• Add the water last: If making it ahead, hold off on adding all the water until just before serving, since the cucumber will release some liquid as it sits. Adjust the consistency with a bit of extra water if needed.
• Garnish just before serving: Keep the extra dill, cucumber and walnuts for garnish separate and add them right before serving for the best texture and freshness.

More cold soup recipes to try

• Spanish gazpacho: A cold vegetable soup with olive oil
• Salmorejo: A tomato based cold soup from southern Spain
• Cold cucumber soup: Spanish style cucumber soup with yoghurt
• Watermelon gazpacho soup: Cold soup with watermelon and tomato