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Bulgarian Cold Cucumber Soup Recipe - Tarator


Bulgarian Cold Cucumber Soup Recipe - Tarator

Bulgarian Cold Cucumber Soup (Tarator)

© 2008 Barbara Rolek licensed to About.com, Inc.

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.

Makes 6 servings of Bulgarian Cold Cucumber Soup

Prep Time: 15 minutes

Total Time: 15 minutes


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


  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.
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