Bulgarian Tarator – Cold Cucumber Soup


  • 2 cucumbers, peeled and cut into small cubes
  • 1 (16 ounce) container plain yogurt
  • 1/4 cup minced fresh dill
  • 4 cloves garlic, pressed
  • 2 teaspoons olive oil
  • Salt to taste
  • 1 tablespoon water, or as needed (optional)
  • 10 ice cubes, or as needed


Place cucumbers in a large bowl. Whisk yogurt in a separate bowl using a fork until yogurt is smooth and liquefied; pour over cucumbers. Add dill, garlic, oil, and salt to cucumber mixture; toss to coat. Stir in enough water to reach desired consistency. Refrigerate until chilled, at least 30 minutes.

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Ladle soup into serving bowls; add about 2 ice cubes to each bowl.