Here’s A Cold Cucumber Soup Recipe for Those Hot Summer Days!
Craving a soup to help you beat the heat? Cold cucumber soup to the rescue!
This Bulgarian cucumber soup – also known as Tarator – is made with just a few ingredients, including fresh cucumber, yogurt, dill, and a few spices.
It’s a dish that is also popular in nearby North Macedonia where it is often referred to as taratur.
Cucumber soup comes in many different forms and preparations. It is often attributed to Polish and/or Lithuanian cuisine, but that soup typically includes a starch, like potatoes or rice.
This Bulgarian-style cucumber soup is made with yogurt, cucumber, and dill… but no potatoes! It’s similar to Spanish gazpacho in that it’s a cold soup made with vegetables, but it’s much more creamy.
Interesting fact: Tarator is also the name for a tahini sauce popular in Lebanon and Syria as well as the name of a walnut and garlic sauce from Turkey (The Nutrition Source, 2012).
Here are the tarator soup ingredients if you want to try this recipe on for size at home. You really won’t need too many ingredients:
- Cucumber – Choose a firm and crisp English cucumber for the best flavor.
- Garlic clove – To add a savory and aromatic flavor.
- Fresh dill – To add a fresh flavor to the soup.
- Olive oil – Use good quality olive oil to add extra flavor.
- Salt – To enhance the overall flavor of the soup.
- Black pepper – To add a subtle heat and extra flavor.
- Thick yogurt – To make the soup creamy.
- Water – To adjust the consistency.
- Chopped walnuts – Adds a crunchy texture and nutty flavor.
Before you make this taratur soup, read through these recipe tips so that the soup turns out delicious!
- Choose good quality ingredients, especially for the cucumber and dill, as this is a no-cook recipe.
- Feel free to adjust the amount of garlic to suit your preferences. Also, be sure to use minced or crushed garlic for the best flavor distribution.
- For the best taste, chill the soup in the fridge for at least 2 hours before serving.
- You can add toppings (such as chopped herbs or chopped walnuts) before serving.
How to Make Cold Cucumber Soup – Step by Step Instructions
In this section, we’ll show you exactly how to make this cucumber yogurt soup recipe. It’s very easy!
You can follow the recipe process photos if you are unsure at any step along the way. The recipe card with more details is located at the bottom of this post!
In a large bowl add the diced cucumber, minced garlic, chopped dill and chopped walnuts.
Next, add the yogurt and stir everything together.
Now add the water (adjust the amount as needed), olive oil, salt and pepper and stir again.
Taste and adjust for salt. Refrigerate for at least 2 hours before serving. Enjoy!
If you have leftover taratur soup, store it in a sealed container in the fridge to keep it cold.
It tastes best when it is fresh, so consume it within 2-3 days. Since this is a cold soup, it’s ready to eat right out of the fridge.
However, be sure to stir the soup well before serving, since it may separate slightly in the fridge.
Here’s a quick answer for a question about cold cucumber soup:
You can serve tarator with a little oil, more chopped dill, and more chopped walnuts on top. As for sides, it can be enjoyed on its own or with a flatbread (like Greek pita).
If you enjoyed this cucumber soup, here are some more Balkan recipes for different tastes from around the region!
- Shopska Salad
- Cevapi (Balkan Sausages)
- Banitsa (Bulgarian Cheese Pie)
- Ajvar (Balkan Red Pepper Spread)
- Pastrmajlija (North Macedonian Pizza)
Cold Cucumber Soup
- 1 English cucumber, diced
- 1 garlic clove, minced or crushed
- 1 1/2 cup thick yogurt
- 1/3 cup walnuts, chopped
- 1/4 cup fresh dill, chopped
- 1 cup water
- 3 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- In a large bowl add the diced cucumber, minced garlic, chopped dill, chopped walnuts and yogurt. Stir to combine.1 English cucumber, 1 garlic clove, 1/4 cup fresh dill, 1 1/2 cup thick yogurt, 1/3 cup walnuts
- Add the water (adjust amount as needed), olive oil, salt and pepper and stir again.3 tablespoons olive oil, 1/2 teaspoon salt, 1 cup water, 1/4 teaspoon black pepper
- Taste and adjust for salt.
- Refrigerate for at least 2 hours before serving.
- Choose good quality ingredients, especially for the cucumber and dill.
- Feel free to adjust the amount of garlic to your liking. Also make sure to use minced or crushed garlic for the best flavor distribution.
- For the best flavor, allow the soup to chill in the fridge for at least 2 hours before serving.
- You can add toppings (e.g. chopped herbs, chopped walnuts) before serving.
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.