Bulgarian Cold Cucumber Soup - Tarator

Bowl of chilled creamy cucumber soup
sbossert / Getty Images
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
199 Calories
12g Fat
18g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 199
% Daily Value*
Total Fat 12g 16%
Saturated Fat 2g 12%
Cholesterol 8mg 3%
Sodium 81mg 4%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 6%
Protein 6g
Calcium 141mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bulgarian cold cucumber soup is made with yogurt, walnuts, and dill. This is a no-cook refreshing summer offering that also can be left thicker and served as a dip. This is a great way to cool off after a particularly hot summer day.


  • 1 large cucumber (peeled, seeded and chopped)
  • 4 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 cup plus 1/2 cup walnuts
  • 2 slices bread (day-old crustless white sandwich bread, torn into pieces)
  • 2 tablespoons plus 1 1/2 tablespoons sunflower oil (or walnut or olive oil)
  • 1 1/2 cups yogurt
  • 1 to 2 teaspoons lemon juice (or to taste)
  • 1/2 cup water (cold)
  • 1 1/2 tablespoons olive oil
  • Garnish: fresh dill

Steps to Make It

  1. Using a food processor (or mortar and pestle, if desired), puree garlic, salt, 1/4 cup walnuts, and bread. Slowly add oil through food shoot and process until well combined.

  2. Transfer mixture to a large bowl and beat in yogurt, cucumber, and lemon juice. At this point, the mixture can be served as a dip. Otherwise, for soup, add water and leave chunky or puree until smooth.

  3. Refrigerate until ready to serve. Pour soup into chilled bowls and garnish with 1/2 cup coarsely chopped walnuts, a drizzle of oil, and fresh dill.