Tarator (Bulgarian Cold Yogurt Soup)

About This Recipe

Tarator is Bulgaria's greatest gift to hot weather: a chilled soup so refreshing and ready in minutes that it barely qualifies as cooking. Thick Bulgarian yogurt is thinned with cold water and combined with finely diced or grated cucumber, mashed garlic, crushed walnuts, a splash of sunflower oil, and a generous handful of fresh dill. The result is cooling, tangy, garlicky, and nutty all at once. It is served ice-cold, often with a cube of ice floating in it, as a first course or light lunch during Bulgarian summers. Tarator also doubles as a sauce for fried vegetables and grilled fish.

Ingredients

Serves 4

• 500 gfull-fat Bulgarian yogurt (or Greek yogurt)
• 1 largecucumber, peeled and finely diced or grated
• 2 clovesgarlic, mashed to a paste with salt
• 50 gwalnuts, lightly toasted and roughly chopped
• 3 tbspfresh dill, chopped
• 2 tbspsunflower oil
• 200–300 mlcold water (to thin to desired consistency)
• Salt(to taste)
• Ice cubesto serve

Instructions

1. 1

   Prepare the cucumber

   Grate or finely dice the cucumber. If grating, lightly salt it and let it drain in a colander for 5 minutes to remove excess water. Squeeze gently before using.

2. 2

   Mix the base

   In a large bowl, whisk the yogurt until smooth. Gradually whisk in cold water until you reach a silky, pourable consistency — thicker than water but thinner than a sauce. Taste and season with salt.

3. 3

   Combine

   Stir in the drained cucumber, garlic paste, half the dill, and sunflower oil. Mix well. Taste and adjust salt and garlic.

4. 4

   Chill

   Refrigerate for at least 30 minutes. The soup should be served very cold.

5. 5

   Serve

   Ladle into bowls. Add an ice cube to each bowl. Garnish with the remaining dill, a few pieces of chopped walnut, and a thin drizzle of sunflower oil.

Variations

• •

  Walnut-free version: Simply omit walnuts for those with nut allergies.

• •

  Add a splash of white wine vinegar for extra tartness if your yogurt is mild.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 1 day. Stir well and thin with water before serving as it separates.

Frequently Asked Questions