Easy Tarator Soup Recipe
A refreshing Bulgarian cold yogurt soup with cucumbers, garlic, dill, and walnuts - creamy, tangy, and perfect for summer.
Equipment
- Glass mixing bowl
- Fine grater or garlic press
- Whisk or spoon for mixing
Ingredients
- 1 large cucumber peeled and diced
- 1½ cups plain Greek yogurt
- 1 cup cold water adjust for consistency
- 2 garlic cloves minced
- 2 tbsp crushed walnuts
- 1 tbsp olive oil Extra Virgin Olive Oil
- 1 tbsp chopped fresh dill
- Salt to taste
- Freshly cracked black pepper to taste
- Optional: juice of ½ lemon
Instructions
- In a large bowl, combine the grated cucumbers, plain yogurt, minced garlic, olive oil, lemon juice, chopped fresh dill, and chopped fresh mint. Mix well to combine.
- Taste the mixture and season with salt and pepper to taste. Adjust the amount of lemon juice or garlic according to your preference.
- If the soup is too thick, you can thin it out with a little water until you reach your desired consistency.
- Cover the bowl and refrigerate the Tarator soup for at least 1-2 hours, or until well chilled.
- Before serving, give the soup a good stir. If desired, add a few ice cubes to each serving bowl to keep the soup extra cold.
- Garnish the Tarator soup with additional chopped fresh herbs and walnuts, if desired.
- Serve the Tarator soup chilled as a refreshing appetizer or light meal on a hot summer day.
Notes
- Use thick Greek yogurt for creaminess — thinner yogurt will make it watery.
- Don’t skip the dill — it’s the soul of Tarator.
- Add a pinch of paprika for a subtle kick.
- Chill the bowls before serving for extra refreshment.
Nutrition
Calories: 190kcal | Carbohydrates: 9g | Protein: 9g | Fat: 12g | Fiber: 2g