Tarator: Bulgarian Cold Cucumber Soup

Tarator: Bulgarian Cold Cucumber Soup

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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"!


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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)

How to Make Tarator: Bulgarian Cold Cucumber Soup


  1. 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.
  2. Store in a glass container and cover. Refrigerate at least 3 hours but better 6 hours or overnight.
  3. 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.

Printable Recipe Card

About Tarator: Bulgarian Cold Cucumber Soup

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

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