How to Make Tarator: Bulgaria's Refreshing Cold Cucumber and Yoghurt Soup

If there is one dish that defines a Bulgarian summer, it is tarator. This chilled soup of yoghurt, cucumber, garlic and dill is a staple on tables from June to September, offering instant refreshment with minimal effort. Unlike many soups, tarator requires no cooking, no stove and very little washing up – just a bowl, a grater and a few fresh ingredients.

The result is a creamy, tangy and cooling soup that works as a light lunch, a starter or even a drink when thinned with a little water. Many Bulgarians enjoy it alongside a slice of bread or as a side to grilled meats and vegetables.

Ingredients

To make a generous bowl for four people, you will need:

• 1 large cucumber (or 2 small ones)
• 500 g plain yoghurt (full-fat works best, but low-fat is fine)
• 2–3 cloves of garlic, crushed or finely chopped
• 2–3 tablespoons of chopped fresh dill
• 2–3 tablespoons of chopped walnuts (optional but traditional)
• 2–3 tablespoons of sunflower or olive oil
• Salt to taste
• Cold water, as needed

Some cooks add a splash of vinegar or lemon juice for extra sharpness, but the classic version relies on the natural acidity of the yoghurt.

Method

1. Peel the cucumber if the skin is thick or bitter, then grate it coarsely. If you prefer a finer texture, you can chop it into very small cubes instead.
2. Sprinkle the grated cucumber with a little salt and leave it in a colander for 10 minutes to release excess water. Squeeze gently to remove more liquid – this keeps the soup from becoming too watery.
3. In a large bowl, whisk the yoghurt until smooth. Gradually stir in about 200–300 ml of cold water until you reach a consistency you like – some prefer it thick like a sauce, others thinner like a drinkable soup.
4. Add the grated cucumber, crushed garlic, chopped dill, walnuts and oil. Stir well to combine.
5. Season with salt, tasting as you go. The soup should be well chilled before serving, so place it in the fridge for at least 30 minutes, or up to a few hours.

Once chilled, give it a final stir and adjust the seasoning if needed. The flavours develop as it sits, so don’t be tempted to over-salt at the start.

Tips for the best tarator

• Use thick, strained yoghurt if possible – Bulgarian yoghurt is naturally set and works beautifully. If your yoghurt is runny, reduce the amount of water.
• Don’t skip the chilling step. Tarator must be cold; warm tarator is a disappointment.
• Add the garlic just before serving if you prefer a milder taste, or let it infuse for a stronger kick.
• Play with texture: some Bulgarians blend the soup until completely smooth, then stir in chopped cucumber for crunch. Others leave everything chunky. There is no wrong way.

Serving

Tarator is most often served in a bowl with a spoon, but in hot weather many people pour it into a glass and drink it as a refreshing savoury smoothie. It pairs wonderfully with a slice of crusty bread, a tomato salad or a plate of grilled kebapche and kyufte. A final scattering of dill and a few walnut pieces on top makes it look as good as it tastes.

Once you have mastered the basic recipe, you can experiment: swap the dill for mint, add a pinch of paprika, or use roasted garlic for a sweeter note. However you make it, tarator is a simple pleasure that brings a little bit of Bulgarian summer to any table.