Tarator: Bulgarian Cold Cucumber Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Tarator: Bulgarian Cold Cucumber Soup



Another delight of summer: Cucumbers! Adapted from my weathered copy of Joy of Cooking. If using organic cucumbers there is no need to peel unless preferred. Store bought conventional cucumbers usually have a wax coating which warrants peeling. Note: I always use full fat dairy products. I cannot guarantee good results with reduced or non-fat yogurt/sour cream. Soup requires at least 3 hours refrigeration but overnight would be ideal. "Nazdrave"!

pinch tips: How to Skin Carrots, Potatoes and Apples


 Be the First


Yield: 3 cups


6 Hr 15 Min


No-Cook or Other


1 1/2 c
cucumber, seeded and pared ( i pared the cucumbers in a stripe fashion retaining some of the peel)
1 tsp
1/4 tsp
white pepper
1/4-1/2 c
raw walnuts
2 Tbsp
good quality extra virgin olive oil + more for drizzling
1 clove
garlic, peeled and chopped
2 Tbsp
fresh dill, chopped + more for garnish
1 1/2 c
plain greek yogurt or equal parts plain yogurt and sour cream
vegetable broth or milk, to thin (if needed)

Directions Step-By-Step

Place all ingredients (except for milk/broth) in a blender or food processor and BLEND until smooth. If desired, use the PULSE setting. If the mixture seems to thick, thin with a little bit of vegetable stock or whole milk a few tablespoons at a time and to desired consistency.
Store in a glass container and cover. Refrigerate at least 3 hours but better 6 hours or overnight.
To SERVE: place an ice cube in each soup bowl or mug. Pour the soup into the bowl and garnish with a little bit of fresh dill and a light drizzle of olive oil.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Eastern European
Dietary Needs: Vegetarian