Cold Cucumber Yogurt Soup (Tarator)
Таратор TaratorSay it: tah-RAH-tohr
Tarator is served in Bulgaria from June through September, often as a cooling opener or next to grilled meat and shopska salad. Chilled yogurt, crisp cucumber, dill, walnuts and garlic give it a tangy, garlicky taste with a nutty crunch, and it comes together without any cooking.
Cold Cucumber Yogurt Soup (Tarator)
Таратор, Tarator
Pronounced tah-RAH-tohr
- Serves
- 6
- Prep
- 20 min
- Cook
- —
- Total
- 20 min
- Level
- Easy
Also egg-free.
Allergens: contains milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Peel the cucumbers but leave a few narrow green peel strips for color. Halve them lengthwise, remove the seeds if they are large, then dice finely or grate coarsely. If the cucumbers are especially watery, mix them with a pinch of salt, leave for 10 minutes, and drain.
Whisk the yogurt in a large bowl until smooth. While whisking, pour in 2 cups (480 ml) of the ice-cold water in a slow stream; use a little more if you want a thinner soup.
Add the cucumber, garlic, chopped dill and most of the walnuts. Stir in the olive oil or sunflower oil, salt, black pepper and white pepper, if using, and mix well.
Taste, then adjust the salt and amount of water. Cover and chill for at least 30 minutes, or for several hours, until very cold and the flavors have blended.
Ladle into chilled bowls or glasses. Scatter the remaining walnuts on top, add a few dill sprigs and drizzle with oil. The soup should look pale and creamy with green flecks; if you like, add one or two ice cubes just before serving.
Regional variant: Snow White salad (Снежанка, Snezhanka)
Use a very thick strained yogurt, or hang regular yogurt in cheesecloth for a few hours to drain. Leave out the water, or add just a spoonful; salt the grated cucumber and squeeze out its excess liquid, then fold it with garlic, dill, walnuts and oil. Serve chilled as a salad or mezze, mounded on a plate and finished with extra walnuts and a drizzle of oil.
Cook's notes
- For the creamiest body and tang, choose full-fat yogurt; low-fat versions give a thinner, less satisfying soup.
- If the cucumbers release a lot of water, salt and drain them briefly first so the finished soup does not become too thin.
- Chill the serving bowls along with the soup, and add ice cubes only just before serving so the flavor is not diluted too quickly.
Serve with
Offer it as a first course or beside grilled meats, shopska salad and rustic bread; on hot days it is also sipped from a glass.
Make ahead and storage
Prepare the soup up to 1 day in advance and keep it refrigerated; stir well and check the seasoning before serving.
Questions cooks ask
How long does tarator last in the fridge?
Tarator can be prepared up to 1 day in advance and kept refrigerated. Stir well and check the seasoning before serving. For best flavor and texture, enjoy it within that time, as the cucumbers may release more water and the soup can thin out.
Is tarator vegan?
No, tarator is not vegan because it contains plain whole-milk yogurt, which is a dairy product. The recipe also includes walnuts, so it is not nut-free. However, it is vegetarian, gluten-free, and egg-free, making it suitable for those with those dietary preferences.
What is tarator made of?
Tarator is made of plain whole-milk yogurt, ice-cold water, cucumbers, garlic, olive or sunflower oil, fresh dill, toasted walnuts, salt, and black pepper, with optional white pepper. These ingredients are simply mixed together without cooking, creating a chilled soup.
Is tarator gluten free?
Yes, tarator is gluten-free. The recipe contains no gluten-containing ingredients; it is made with yogurt, water, cucumbers, garlic, oil, dill, walnuts, salt, and pepper. It is also vegetarian and egg-free, but contains milk and nuts.
What to eat with tarator?
Tarator is served as a first course or alongside grilled meats, shopska salad, and rustic bread. On hot days, it can also be sipped from a glass. It is a cooling opener often enjoyed next to grilled dishes.
