Why You’ll Love This Recipe
This cold cucumber soup is a light, cooling dish that’s full of fresh, vibrant flavors. It’s super easy to prepare, requiring just a handful of ingredients like yogurt, cucumbers, garlic, and dill. Not only is it delicious, but it’s also incredibly refreshing and hydrating—perfect for those warm summer months. With the addition of ice cubes right before serving, it’s the ultimate thirst-quencher and will leave you feeling refreshed and satisfied. Plus, you can customize it with optional garnishes like crushed walnuts for a delightful crunch.
Ingredients
- 2 cucumbers, peeled and cut into small cubes
- 1 (16 ounce) container plain yogurt
- ¼ cup minced fresh dill
- 4 cloves garlic, pressed
- 2 teaspoons olive oil
- Salt to taste
- 1 tablespoon water, or as needed (optional)
- 10 ice cubes, or as needed
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Place the cucumber cubes in a large bowl.
- In a separate bowl, whisk the yogurt using a fork until smooth and liquefied. Pour the yogurt over the cucumbers.
- Add the minced dill, pressed garlic, olive oil, and salt to the cucumber mixture. Toss everything together to coat well.
- Stir in water (if desired) to reach the consistency you prefer for the soup. You can add more if you want a thinner consistency.
- Refrigerate the mixture for at least 30 minutes to chill.
- Before serving, ladle the soup into bowls and add about 2 ice cubes to each bowl for an extra chill.
Servings and Timing
- Servings: 5
- Prep time: 15 minutes
- Additional time: 30 minutes (chilling)
- Total time: 45 minutes
Variations
- Nuts: Garnish the soup with crushed walnuts or toasted almond slices for added texture and flavor.
- Vinegar: Add a tablespoon of white wine vinegar for an extra zing if you prefer a bit of tartness.
- Herbs: You can mix up the herbs by adding mint or parsley along with or instead of dill to create different flavor profiles.
Storage/Reheating
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 2 days. It’s best served chilled.
- Freezing: Freezing is not recommended, as the texture may change when thawed. The cucumbers and yogurt may become watery once frozen.
FAQs
1. Can I use non-dairy yogurt for this recipe?
Yes, you can substitute non-dairy yogurt like coconut or almond yogurt for a dairy-free version. Just ensure it’s plain and unsweetened for the best flavor.
2. How can I make this soup spicier?
You can add a pinch of cayenne pepper or some finely chopped fresh chili for a spicy kick.
3. Can I make this soup ahead of time?
Yes! This soup can be made the night before and stored in the refrigerator. The flavors will even develop and blend together better.
4. Can I substitute the cucumbers with another vegetable?
While cucumbers are the key ingredient in this recipe, you could try experimenting with zucchini or even melon for a unique twist.
5. Can I use dried dill instead of fresh?
While fresh dill is recommended for its vibrant flavor, you can use dried dill if that’s all you have on hand. Use about 1 tablespoon of dried dill as a substitute.
6. How do I make the soup thicker?
If you prefer a thicker soup, add less water or increase the amount of yogurt. You can also puree part of the cucumber mixture for a smoother consistency.
7. How long can I store leftovers?
Leftover Tarator can be stored in the fridge for 1-2 days. It’s best served fresh, but the flavors will still be tasty the next day.
8. Can I use a blender for this recipe?
Yes, you can blend the soup for a smoother texture. However, it’s traditionally served with some texture from the cucumber cubes.
9. Can I serve this with bread or crackers?
Yes! Tarator pairs wonderfully with crusty bread or crackers, especially if you’re serving it as part of a meal or appetizer.
10. Can I make this soup without garlic?
Yes, if you’re not a fan of garlic, you can leave it out. The soup will still be delicious with the dill and cucumber providing most of the flavor.
Conclusion
Bulgarian Tarator is a refreshing, light, and easy-to-make cold cucumber soup that’s perfect for warm weather. Its bright flavors of yogurt, garlic, and dill, combined with the crunch of cucumbers and a touch of ice, make it an ideal summertime dish. Whether you serve it as an appetizer, side dish, or light meal, this soup will keep you cool and satisfied, offering a taste of Bulgaria in every spoonful!
Bulgarian Tarator – Cold Cucumber Soup
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Soup
- Method: Chilled
- Cuisine: Bulgarian
- Diet: Vegetarian
Description
A refreshing and cooling Bulgarian cold cucumber soup, made with yogurt, garlic, dill, and cucumbers. It’s perfect for summer and can be served as an appetizer or light meal.
Ingredients
2 cucumbers, peeled and cut into small cubes
1 (16 ounce) container plain yogurt
¼ cup minced fresh dill
4 cloves garlic, pressed
2 teaspoons olive oil
Salt to taste
1 tablespoon water, or as needed (optional)
10 ice cubes, or as needed
Instructions
- Place the cucumber cubes in a large bowl.
- In a separate bowl, whisk the yogurt using a fork until smooth and liquefied. Pour the yogurt over the cucumbers.
- Add the minced dill, pressed garlic, olive oil, and salt to the cucumber mixture. Toss everything together to coat well.
- Stir in water (if desired) to reach the consistency you prefer for the soup. You can add more if you want a thinner consistency.
- Refrigerate the mixture for at least 30 minutes to chill.
- Before serving, ladle the soup into bowls and add about 2 ice cubes to each bowl for an extra chill.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2 days. It’s best served chilled.
Freezing is not recommended, as the texture may change once thawed.
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 7g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
