Tarator - Bulgarian Cold Cucumber Soup

Total Time
Prep 20 mins
Cook 0 mins

This cold soup is among Bulgarians favorite foods for the summer. It is served as a first course instead of a salad or between meals as refreshment. You might even see it served in a glass. Most men here say it goes great with a glass of cold rakiya (Bulgarian grape or fruit brandy) or Ouzo.


  1. Cut the cucumbers into cubes and put them in a bowl. You may aslo grate them but it changes the look and the consistency.
  2. Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers.
  3. Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.
  4. If needed add some water to make the soup as liquid as you like but take care not to make it too "thin".
  5. Put into the refrigerator to cool or add ice cubes.
  6. Serve cold.
Most Helpful

As a Bulgarian I would say: make it as it is. Do not fry the garlic, it's a healthy and delish recipe why ruin it, and do not blend it. But, that's just me. It is my all time favorite soup. Well done, Nelke.

elfan July 15, 2013

I really love this simple and refreshing side dish. I usually prefer it thicker, as a salad versus a soup. I recommend eating it immediately upon preparing it because I find the garlic flavor becomes too strong by the next day. I guess an alternative to this would be to soak the cucumbers and sliced garlic in salt water or several hours (like a wilted cucumber salad) then drain thoroughly, toss out the garlic and then add the yogurt, dill and walnuts. Just a thought to make leftovers less "leftover" :-)

KWB August 16, 2009

WOW was this fantastic,!!!! It is so so easy and its summertime and a great time for cold soup. I would give it 10 stars if I could. ONE IMPORTANT CAVEAT. Eat it the day you make it. The seasoning will overwhelm it to something you will not want

bill mayes July 04, 2015