Tarator: Chilled Bulgarian Cucumber Yogurt Soup with Walnuts 59 2026

Tarator is a chilled cucumber and yogurt soup from Bulgaria, and it is exactly what you want when the weather turns hot. Grated or diced cucumber meets creamy natural yogurt, crushed walnuts, garlic and fresh dill, with a squeeze of lemon and a drizzle of olive oil to bring it all together.

It takes about five minutes to assemble and then chills in the fridge until it is properly cold. The texture should be liquid and spoonable rather than thick, so a splash of water at the end is always welcome. In Bulgaria it is often served over ice, which melts slowly and keeps the soup loose and refreshing.

This version serves two as a light starter or a cooling side. It is bright, garlicky and nutty, and the walnuts give it a pleasant little crunch against the soft cucumber.

Ingredients for Tarator

This makes 2 servings.

• 250 g cucumber
• 1 tablespoon walnuts
• 1 garlic clove
• 250 g natural yogurt
• 7 g fresh dill
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt
• Ground black pepper

How to Make Tarator Step by Step

1. Cut the cucumber

Wash 250 g of cucumber, cut it in half, scoop out and discard the seeds, and dice the rest into small cubes. Place the diced cucumber in a bowl.

2. Crush the walnuts

Crush the tablespoon of walnuts so they break into small pieces, ready to stir into the soup for a little texture and nutty flavor.

3. Add the remaining ingredients

Press 1 garlic clove and add it to the bowl with the cucumber, along with 250 g natural yogurt, the walnuts, 7 g chopped fresh dill, 1 tablespoon olive oil and 1 tablespoon lemon juice. Season with salt and ground black pepper.

4. Mix, chill and serve

Stir everything together well and refrigerate for 2 hours so it gets properly cold and the cucumber releases its water. Add water to taste so the texture is liquid like a soup. If you prefer a soup without chunks, blend the mixture before serving.

Tips for the Best Tarator

Choose your cucumber texture

You can dice the cucumber as in this recipe or grate it for a finer texture. In Bulgaria the soup is not blended, but if you would rather not find pieces in it, go ahead and blend it.

Keep it liquid, not thick

Tarator is a soup, so the texture should be liquid rather than thick. Adjust it by adding a little water at the end of preparation. Serving it with ice, as is common in Bulgaria, also loosens it as the ice melts.

Let it chill properly

Give the soup the full 2 hours in the fridge. The cold makes it refreshing, and the resting time lets the cucumber release its water and the flavors of garlic and dill come together.

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