Bulgarian Cold Cucumber Yogurt Soup
Bulgarian cold cucumber yogurt soup turns crisp cucumber, tangy yogurt, garlic, dill, and walnuts into a cool creamy bowl that tastes fresh, bright, and deeply comforting.
This simple soup is often known as tarator. It needs no stove, no blender, and no fancy tools. The yogurt gives protein and calcium, the cucumber adds hydration and crunch, and the walnuts bring healthy fats with a rich, nutty bite.
Why You’ll Love This Recipe
- Cool and creamy: The yogurt base tastes tangy and smooth, while the cucumber keeps every spoonful crisp.
- Big flavor from simple ingredients: Garlic, dill, olive oil, and walnuts make the soup taste bold without extra cost.
- No cooking needed: Mix, chill, and serve. It is perfect for hot days or quick lunches.
- Easy to adjust: Make it thicker like a dip or thinner like a drinkable chilled soup.
Fabian’s Budget & Health Tip: Buy a large tub of plain yogurt instead of single cups. It usually costs less per serving and works for breakfast, sauces, and this soup. If walnuts are pricey, use a smaller amount and chop them very fine so their flavor spreads through every bowl.
Ingredients (Serves 4)
- 2 large cucumbers, about 1 1/2 pounds (680 g), grated or finely chopped
- 2 cups plain yogurt (480 g)
- 1 to 1 1/4 cups very cold water (240 to 300 ml), plus more as needed
- 2 garlic cloves (6 g), finely grated or minced
- 1/2 cup walnuts (55 g), finely chopped
- 1/4 cup fresh dill (12 g), finely chopped
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon salt (6 g), plus more to taste
- 1/4 teaspoon black pepper (1 g), plus more to taste
Step-by-Step Instructions
1. Prep the Cucumber
Wash the cucumbers and trim the ends. Grate them on the large holes of a box grater for a soft, spoonable texture, or finely chop them for more crunch. The cucumber should smell fresh and grassy, with plenty of cool juice in the bowl.
2. Whisk the Yogurt Base
Add the yogurt to a large mixing bowl. Pour in 1 cup cold water and whisk until smooth. The base should look creamy and pour easily from a spoon. If it feels too thick, add more cold water a little at a time.
3. Add Garlic, Dill, and Walnuts
Stir in the garlic, dill, and walnuts. The soup should start to smell sharp from the garlic, fresh from the dill, and gently nutty from the walnuts. Mix well so every spoonful gets a little crunch.
4. Fold in the Cucumber
Add the grated or chopped cucumber to the yogurt mixture. Stir slowly until the cucumber is evenly coated. You should see small green pieces suspended in the white yogurt, with a light, loose soup texture.
5. Season and Finish
Stir in the olive oil, salt, and black pepper. Taste the soup. Add a little more salt if the yogurt tastes flat, or more pepper if you want a gentle bite. The finished soup should taste cool, tangy, garlicky, and fresh.
6. Chill and Serve Cold
Cover the bowl and chill for at least 30 minutes. This short rest lets the garlic mellow and the dill perfume the yogurt. Stir before serving, then ladle into bowls and top with an extra sprinkle of walnuts, dill, and black pepper if you like.
Expert Troubleshooting & FAQs
Can I use Greek yogurt?
Yes. Greek yogurt makes a thicker, richer soup. Add cold water slowly until the texture feels right. It should be creamy but still easy to spoon.
Should I grate or chop the cucumber?
Grate the cucumber if you want a softer, classic texture. Finely chop it if you want more crunch. Both work well, so choose the texture you enjoy most.
My soup tastes too sharp. What should I do?
Garlic can taste strong before the soup chills. Let it rest in the fridge for 30 to 60 minutes. If it still tastes too sharp, stir in a little more yogurt and a small splash of olive oil.
Why is my soup watery?
Cucumbers release water as they sit. Stir the soup well before serving. For a thicker bowl, use less water at the start or add a few extra spoonfuls of yogurt.
Can I make this ahead?
Yes. Keep it covered in the fridge for up to 2 days. The garlic flavor gets stronger over time, so start with a little less garlic if you plan to make it a day ahead.
Can I make it without walnuts?
Yes. Omit them for a lighter soup, or use finely chopped sunflower seeds if you need a nut free option. The soup will still taste fresh and creamy.
Estimated Nutritional Facts
These values are rough estimates per serving and can change based on your yogurt and portion size.
- Calories: 220
- Protein: 9 g
- Carbs: 13 g
- Fats: 16 g
Bulgarian Cold Cucumber Yogurt Soup
Ingredients
- 2 large cucumbers, about 1 1/2 pounds (680 g), grated or finely chopped
- 2 cups plain yogurt (480 g)
- 1 to 1 1/4 cups very cold water (240 to 300 ml), plus more as needed
- 2 garlic cloves (6 g), finely grated or minced
- 1/2 cup walnuts (55 g), finely chopped
- 1/4 cup fresh dill (12 g), finely chopped
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon salt (6 g), plus more to taste
- 1/4 teaspoon black pepper (1 g), plus more to taste
Instructions
- 1. Prep the Cucumber. Wash the cucumbers and trim the ends. Grate them on the large holes of a box grater for a soft, spoonable texture, or finely chop them for more crunch. The cucumber should smell fresh and grassy, with plenty of cool juice in the bowl.
- 2. Whisk the Yogurt Base. Add the yogurt to a large mixing bowl. Pour in 1 cup cold water and whisk until smooth. The base should look creamy and pour easily from a spoon. If it feels too thick, add more cold water a little at a time.
- 3. Add Garlic, Dill, and Walnuts. Stir in the garlic, dill, and walnuts. The soup should start to smell sharp from the garlic, fresh from the dill, and gently nutty from the walnuts. Mix well so every spoonful gets a little crunch.
- 4. Fold in the Cucumber. Add the grated or chopped cucumber to the yogurt mixture. Stir slowly until the cucumber is evenly coated. You should see small green pieces suspended in the white yogurt, with a light, loose soup texture.
- 5. Season and Finish. Stir in the olive oil, salt, and black pepper. Taste the soup. Add a little more salt if the yogurt tastes flat, or more pepper if you want a gentle bite. The finished soup should taste cool, tangy, garlicky, and fresh.
- 6. Chill and Serve Cold. Cover the bowl and chill for at least 30 minutes. This short rest lets the garlic mellow and the dill perfume the yogurt. Stir before serving, then ladle into bowls and top with an extra sprinkle of walnuts, dill, and black pepper if you like.
