Cold Tarator Soup – Bulgarian Yogurt Cucumber Soup
Looking for a light and refreshing dish to beat the summer heat? This traditional Bulgarian Tarator soup is exactly what you need. Made with Greek yogurt, grated cucumbers, garlic, cold water, and a hint of olive oil, it’s served chilled with chopped walnuts and herbs for the perfect balance of creaminess and crunch. Quick, healthy, and incredibly cooling — it’s one of the easiest no-cook meals you’ll ever make!
Why You’ll Love This Recipe
- No cooking required
- Naturally cooling and hydrating
- Made with simple, fresh ingredients
- High in protein and probiotics
- Takes less than 10 minutes to prepare
- Perfect for hot summer days or as a light lunch
Ingredients You’ll Need for Cold Tarator Soup
- Greek yogurt – thick and creamy, it’s the heart of this dish
- Cucumbers – fresh and crisp, grated for texture
- Garlic – adds a punch of flavor
- Green bell pepper – optional, but gives a nice touch of sweetness
- Cold water – thins the soup to your desired consistency
- Olive oil – for richness
- Salt and black pepper – to balance the flavors
- Walnuts and herbs (optional) – for topping
- Ice cubes – to chill the soup instantly
How to Make Cold Tarator Soup – Step by Step
- Peel and grate the cucumbers using a coarse grater.
- Finely grate the garlic and finely chop the green bell pepper.
- In a large bowl, mix the cucumbers, garlic, chopped pepper, Greek yogurt, olive oil, salt (about 1 teaspoon), and black pepper.
- Add cold boiled water (about 600 ml) and stir until well combined.
- Drop in a few ice cubes to chill the soup quickly. You can adjust the consistency by adding more or less water.
- Serve cold, topped with chopped walnuts and herbs like parsley or dill if you like.
For a complete Mediterranean-inspired meal, serve this Cold Tarator Soup alongside a fresh and vibrant Mediterranean-Style Shopski Salad.
Tips for Best Results
Use full-fat Greek yogurt for the creamiest texture and best flavor.
Grate the cucumbers just before mixing to preserve their crunch and freshness.
Chill your ingredients beforehand (yogurt, water, even the bowl) for an instantly cool soup.
Add ice right before serving if you’re in a rush — it helps drop the temperature quickly.
Taste before serving and adjust the salt — the flavor should be slightly savory and garlicky.
Use filtered or boiled water to avoid any off-tastes in this cold preparation.
Top with crushed walnuts and herbs just before serving for texture and a nutty aroma.
Frequently Asked Questions (FAQ)
Can I make tarator ahead of time?
Yes! Tarator can be made a few hours in advance and stored in the fridge. Just give it a stir before serving, and add the ice and toppings right before eating.
What’s the best yogurt to use for tarator?
Use full-fat or 8% plain Greek yogurt for a creamy, rich consistency. Avoid flavored or sweetened yogurts.
Is it similar to tzatziki?
They share ingredients, but tzatziki is thicker and used as a dip, while tarator is a cold soup thinned with water.
Can I skip the walnuts or herbs?
Absolutely! Walnuts and herbs like dill or parsley are traditional toppings but are totally optional.
Refreshing Cold Tarator Soup (Bulgarian Yogurt Cucumber Soup)
Ingredients
- 300 g Greek yogurt
- 3 small cucumbers or 2 large cucumbers peeled and grated
- ½ green bell pepper finely chopped
- 3 garlic cloves finely grated
- 600 ml cold boiled water
- 1 tbsp olive oil
- Salt to taste about 1 tsp
- Freshly ground black pepper to taste
- Ice cubes as needed
- 2 tbsp chopped walnuts optional, for garnish
- Fresh parsley or dill for garnish (optional)
Instructions
- Peel the cucumbers and grate them coarsely.
- Finely grate the garlic and chop the green bell pepper.
- In a large bowl, combine the grated cucumber, garlic, chopped pepper, Greek yogurt, olive oil, salt, and black pepper. Mix well.
- Add the cold boiled water and stir until everything is combined.
- Add ice cubes to chill the soup before serving.
- Serve cold, garnished with chopped walnuts and fresh parsley or dill if desired.
