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Prep Time15 minutes
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Serv SizeYield: 4 servings
Delicious cold cucumber soup with yogurt and fresh herbs.
Ingredients
Directions
This Bulgarian Tarator Cold Cucumber Soup is perfect for hot sunny days—cool, refreshing, and full of bright herb flavor. It’s made with Greek yogurt, fresh dill and mint, minced garlic, chopped walnuts, and a drizzle of olive or sunflower oil for garnish. My friend in Bulgaria suggested this soup to me, and it quickly became a favorite. It’s especially good with my Persian cucumbers from the garden, but it works beautifully with store‑bought Persian or English cucumbers too. Serve as an appetizer, or enjoy it alongside grilled meats, fish, or vegetables.
In a medium bowl, whisk together 2 cups of Greek yogurt and 1 cup of cold water. Adjust the water as needed until the consistency is exactly how you like it — thinner for a more pourable tarator, or slightly less water for a creamier texture.
Stir in 2 cups of diced cucumber (peeled if preferred).
Finely chop 2 tablespoons of fresh dill and 1-2 tablespoons of fresh mint.
Add the chopped dill, chopped mint, 2–3 minced garlic cloves, and salt to taste to the bowl, then stir to combine. Garnish with a drizzle of olive oil or sunflower oil and finely chopped walnuts.
Enjoy!
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Conclusion
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