Cold Cucumber Soup (called Tarator in Bulgaria) with plain Greek Yogurt, fresh cucumbers, walnuts, olive oil, dill and some sea salt. Refreshing and very popular summer soup that does not require actual cooking, similar to Greek Tzatziki. It’s ready in 10 minutes time. Vegetarian, kid-approved.
‘Tarator’ is a staple in Bulgarian cuisine – everyone’s nana knows how to whip it up. Loads of European countries have their own spin on cold yogurt soups too. In Poland and Lithuania, for instance, they do a version with pickles, rice, or even potatoes, and you’ve got to cook it on the hob first.
This one though – today’s recipe – is the real deal from the Balkans. In Bulgaria, where the summers get roasting, Tarator is the go-to for a quick, refreshing dinner. It’s basically a cold cucumber yogurt soup, and foreigners often call it liquid tzatziki. Fair enough – think of it as tzatziki you can sip with a spoon. My kids absolutely love it and ask for it almost every evening.
Bonus tip: this soup pairs particularly well with Greek Zucchini Boats with Feta Cheese and a light salad on the side: Authentic Shopska Salad (Bulgarian).
Ingredients & Substitutions
- Greek Yogurt, plain – choose a plain Greek Yogurt (like Dannon Greek Yogurt) with no extra sugar or other additives.
- Cucumber – peeled and cut into tiny cubes. You can slice it into circles if desired.
- Dill – fresh or dried, dill is an excellent addition to this cold soup. You can use frozen dill as well.
- Olive oil, extra virgin – olive oil adds an extra touch to the soup.
- Garlic, optional – use fresh garlic for best results
- Walnuts – the authentic recipe requires chopped walnuts, however, all types of nuts (like almonds, pecans, or hazelnuts) are a great substitute.
- Pinch of salt – a necessary addition to this soup, add according to taste.
FUN IDEAS: Some people add water to the Greek Yogurt to make it slimmer, or they grate the cucumber instead of simply chopping it. My kid’s kindergarten chefs often make tarator with grated carrots in winter when cucumber price shoots up.
On lent days my grandma used to prepare Tarator with just water. She’d chuck in a splash of grape vinegar to liven it up a bit. Have to be honest though, it’s an acquired taste—not everyone’s cup of tea.
Is Greek yogurt dairy?
Greek yogurt is naturally high in protein, but since it’s a dairy product, it also contains lactose. If you’re lactose intolerant, you can still enjoy it—many brands now offer lactose-free yogurt options, availability depending on your location.
How long does Greek yogurt last?
The shelf life of an opened yogurt jar is usually stated on the packaging (in Europe, this is strictly regulated). As a rule of thumb, plain Greek yogurt (without added sugar or flavourings) will keep for about 48–72 hours once opened, depending on storage conditions such as temperature and light exposure.
In practice, plain Greek yogurt often stays safe to eat even a few days past the expiration date. The flavor may turn slightly more sour due to natural fermentation and the activity of live cultures. It’s also normal for a bit of liquid (often pale yellow) to appear on the surface after opening—this is whey and not a sign of spoilage, unless the separation is excessive.
Generally, Greek yogurt stored in glass jars stays fresh longer than yogurt packaged in plastic containers.
Cold Yogurt Cucumber Soup (Tarator)
Ingredients
- 1 cucumber, medium size
- 400 g plain Greek Yogurt
- 1 cloves garlic, optional
- 1 tbsp. olive oil, exstra virgin
- 1 tbsp. fresh dill, finely minced
- 4 tbsp. chopped walnuts, or to taste
- pinch of salt to taste
Instructions
- Wash cucumber and peel (if not organic). Then cut into small cubes and set aside. Next, chop walnuts and dill (if using fresh).
- In a soup bowl, combine plain Greek Yogurt, minced cucumber, dill, walnuts. Stir. Then add olive oil, minced garlic (optional) and salt. Mix well and distribute in smaller soup bowls. Enjoy!
Nutrition
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