Bulgarian Cold Cucumber Soup Recipe - Tarator

Bowl of chilled creamy cucumber soup
sbossert / Getty Images
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 6 servings
Ratings (9)

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.

What You'll Need

  • 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

How 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.
    Nutritional Guidelines (per serving)
    Calories 199
    Total Fat 12 g
    Saturated Fat 2 g
    Unsaturated Fat 4 g
    Cholesterol 8 mg
    Sodium 81 mg
    Carbohydrates 18 g
    Dietary Fiber 2 g
    Protein 6 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)