This cold cucumber soup is called “Tarator” in Bulgaria. You may also know it as “Cacik” (pronounced JAH-jek) in Turkey, or “Tzatziki” in Greece. The only difference between Tzatziki and Tarator is that we make ours with grated cucumber, yogurt, garlic, olive oil, dill, salt, and add cold water to thin it out. Tarator is a staple in Bulgaria that can be found on the menu in every restaurant, especially during the summer. This soup pairs perfectly with grilled meat, fish, veggies, cevapi (similar to kebabs), or it’s delicious on its own on a hot summer day. You will love this refreshing, healthy, and easy soup.
Cold Cucumber Soup
- 1 English cucumber, peeled and diced or finely grated (diced is traditional)
- 1 container of plain yogurt 750 grams
- 2 pinches salt
- 4 tablespoons finely chopped dill
- 1 to 2 garlic cloves, minced
- drizzle of olive oil
- 2 ½ cups cold filtered water
- chopped or crushed walnuts (optional)
- In a large bowl, add the cucumber, yogurt, salt, dill, and garlic and mix. Add in the cold water and mix until smooth. You can add more or less water, depending on the desired consistency. (You can also omit the water for a delicious dip.) Taste and season with more salt, as needed. Add a small drizzle of olive oil over the top of the soup.
- Store the soup in the refrigerator to chill overnight. Some Bulgarians will add ice cubes before serving to make it EXTRA cold. Enjoy!