Eastern European Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tarator
Bulgaria's chilled cucumber-yogurt soup — cool, garlicky, and fragrant with dill and a drizzle of walnut oil — the perfect refresher on a hot summer day.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Peel the cucumber and either finely dice or coarsely grate it into a large bowl. Sprinkle with a pinch of salt and let it sit for 5 minutes, then lightly drain off excess liquid.
- 2
In a separate bowl, whisk the yogurt until smooth and creamy, then gradually whisk in the cold water until you reach a pourable, soup-like consistency.
- 3
Stir the minced garlic and salt into the yogurt, tasting and adjusting the garlic to your preference.
- 4
Fold in the drained cucumber, chopped dill, and most of the chopped walnuts, reserving a spoonful for garnish.
- 5
Cover and chill the soup in the refrigerator for at least 1 hour so the flavors meld and it is thoroughly cold.
- 6
Ladle into bowls, drizzle each with walnut or olive oil, and scatter the reserved walnuts and a little extra dill on top before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving135
Calories
14 g
Protein
9 g
Carbs
5 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Tarator is Bulgaria's cold summer soup, built on thick yogurt rather than a stock base, and its walnut garnish ties it to a wider family of Balkan and Levantine cold preparations that use ground walnuts to add body without cream.
Listahan note
This version salts and drains the cucumber before mixing it into the yogurt, so the finished soup stays properly thick instead of turning watery as it sits.
Technique cues
- Salting the grated or diced cucumber and letting it sit briefly before draining pulls out excess water that would otherwise thin the soup and dilute the yogurt's tang.
- Whisking the yogurt smooth before gradually adding cold water, rather than the reverse, keeps the mixture from breaking into a grainy, separated texture.
- Garlic is stirred into the yogurt base and left to sit briefly, since raw garlic mellows and distributes more evenly with a few minutes of contact time rather than being added at the last second.
- The soup needs at least an hour of chilling for the flavors to meld and for it to reach a genuinely cold serving temperature; served merely cool, it tastes noticeably flatter.
Kitchen flow
- Parallel prep
- While Tarator simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the plain whole-milk yogurt. The chill step is what sets the pace here.
- Make-ahead
- Tarator is a genuine make-ahead dish — it actually tastes better the next day once plain whole-milk yogurt have had time to meld; make it a day early and reheat gently. The chill step is what sets the pace here.
- Leftover move
- Leftover Tarator is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the plain whole-milk yogurt. Everything else is quick — the chill is the one step that takes real time.
- Cleanup rhythm
- Let the pot for Tarator soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the plain whole-milk yogurt. The chill step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
3 cups plain whole-milk yogurt
Richness and texture
Purpose: cups plain whole-milk yogurt rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1 large cucumber
Flavor support
Purpose: large cucumber supports the balance of Tarator and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 cloves garlic
Aromatic base
Purpose: cloves garlic creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/4 cup walnuts
Flavor support
Purpose: cup walnuts supports the balance of Tarator and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use verified safe seeds or omit the crunch when peanut or tree-nut safety matters.
2 tbsp walnut or olive oil
Richness and texture
Purpose: tbsp walnut or olive oil rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use verified safe seeds or omit the crunch when peanut or tree-nut safety matters.
Technique notes
- A drizzle of walnut or olive oil added just before serving, rather than mixed in, keeps a visible sheen on top and a distinct pop of flavor in the first spoonful.
- Reserve a spoonful of chopped walnuts and dill for garnish rather than folding everything in, so each bowl gets a fresh hit of both.
- Tarator is meant to be served very cold, which makes it a practical soup to prepare a day ahead and pull straight from the fridge.
Ingredient swaps
- Plain whole-milk yogurt
- unsweetened cashew yogurt - cashew is a tree nut
- Walnuts
- toasted sunflower seeds - nut-free
- Cucumber
- peeled zucchini, grated
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep covered in the fridge up to 2 days; stir and thin with a splash of cold water before serving, do not heat.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze only when the texture is sturdy enough to thaw and reheat cleanly.
Equipment
- Box grater
- Whisk
Make this household-aware
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Plan it in Listahan
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