Soups
Tarator (Cold Cucumber Yogurt Soup)
Ingredients
- - 500 ml (2 cups) plain yogurt
- - 2 cucumbers, finely diced or grated
- - 2 cloves garlic, minced
- - 50 g (1/2 cup) walnuts, chopped
- - 2 tbsp sunflower or olive oil
- - 2 tbsp fresh dill, chopped
- - 100-150 ml (1/2 cup) cold water, to thin
- - Salt, to taste
Method
- Whisk yogurt with cold water until smooth and pourable.
- Stir in cucumber, garlic, walnuts, oil, dill and salt.
- Chill for at least 1 hour before serving.
- Serve very cold, garnished with extra dill and a drizzle of oil.
Introduction: Tarator is a refreshing chilled soup of yogurt, cucumber, garlic, dill and walnuts, eaten throughout the hot Bulgarian summer as a cooling start to a meal.
Cultural Background: Tarator is a refreshing chilled soup of yogurt, cucumber, garlic, dill and walnuts, eaten throughout the hot Bulgarian summer as a cooling start to a meal.
Tips: Salt the diced cucumber and drain briefly if you prefer a less watery soup. Toast the walnuts lightly for extra depth of flavor.
Variations: Serve thicker as a salad-style dip instead of a soup. Add a pinch of ground walnuts on top for texture. Vegetarian as written; use plant-based yogurt for a vegan version.
Storage: Refrigerate up to 2 days in a sealed container; stir before serving.
Reheating: Served cold; not intended to be reheated.
Nutrition: Approx. 150 kcal, 6g protein, 10g fat, 9g carbs per serving.
FAQs:
Q: Can I make tarator without walnuts?
A: Yes, they’re traditional but optional; the soup is still authentic without them.
Q: What yogurt works best?
A: Thick, full-fat Bulgarian-style yogurt gives the most authentic result.