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–+ servings
A bowl of creamy Cold Cucumber Soup with herbs, garnished with a drizzle of olive oil in the shape of a smiley face, and a wooden spoon resting in the bowl.
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5 from 2 votes

Cold Cucumber Soup

Tarator is a staple in Bulgaria that can be found on the menu in every restaurant, especially during the summer. It pairs perfectly with grilled meat, fish, veggies, cevapi (similar to kebabs), or it’s delicious on its own on a hot summer day.
Prep Time10 minutes
Total Time10 minutes
Course: Soup
Cuisine: Bulgarian
Keyword: cold soup, cucumber recipe, cucumber soup, easy soup, soup recipe, vegetarian
Servings: 4 servings
Author: The Modern Nonna

Equipment

Ingredients

  • 1 English cucumber peeled and diced or finely grated
  • 750 grams plain yogurt (one 26-ounce container)
  • 2 teaspoon salt
  • 4 tablespoons dill finely chopped
  • 1 to 2 cloves garlic minced
  • 2 ½ cups cold filtered water
  • 1 tablespoon olive oil
  • chopped or crushed walnuts (optional)

Instructions

  • 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. You can also add chopped walnuts for a garnish, if you like. Enjoy!

Video

Notes

  • Garnishes: This simple cold soup really needs no additions, but if you love beautiful  presentations, here are a few options for garnishes: finely chopped cucumber, finely chopped red onion, a few sprigs of dill, a squeeze of lemon juice and a thin slice of lemon, a swirl of plain yogurt, or a sprinkle of crushed walnuts.
  • Blended: This dish traditionally contains texture, but if you want a smooth soup, you can add all the ingredients to a blender and blend until no lumps remain. 
  • Herbs: In addition to or in place of dill, I also love flat-leaf parsley and fresh tarragon. 
  • Summer Delight: This dish is best enjoyed in the summer, when cucumbers are bursting from gardens and in season at the farmers market, and a cold soup is refreshing on a hot day. 
  • Yogurt Quantity: You'll need about 3 cups of yogurt for this recipe, which is equivalent to 750 grams or 26 ounces. 

Nutrition

Serving: 1 serving | Calories: 158kcal | Carbohydrates: 12g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 1258mg | Potassium: 407mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 295IU | Vitamin C: 4mg | Calcium: 246mg | Iron: 0.4mg
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