Tarator – Bulgarian Cucumber Soup

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Last Updated on May 20, 2020 by Chef Mireille

Tarator – Bulgarian Cucumber Soup

This chilled soup is perfect for the summer season, to cool you off from the inside out.

India has cucumber raita. Greece has Tzatziki and the Balkans have Tarator – Bulgarian Cucumber Soup. Cucumber and yogurt is such a cooling combination and many cultures have condiments with these two ingredients to cool the body, when the temperatures are hot.

Instead of a condiment, in Bulgaria, it is made into a soup. It is believed that Tarator was adapted from Greek Tzatziki.

Not only in Bulgaria, but this chilled soup is popular throughout the Balkan states. During the summer, most meals will start with a bowl of Tarator – Bulgarian Cucumber Soup.

Yogurt is consumed a lot in the Balkan States. In NYC, a lot of Balkan restaurants have popped up, especially in Brooklyn and Queens. Many of them serve house made yogurt with their kebabs. Once you taste their freshly made yogurt, store brands pale in comparison.

However, even with store bought yogurt, this is a great soup to beat the summer heat!

Most of the ingredients are subjective. You can make it with more or less dill, depending how much you like the herb. You can use more or less water, depending how thick you prefer your Tarator.

This is my version, but feel free to adjust the quantity of ingredients, according to your personal palate. With just a few simple ingredients, this no cook soup comes together so quickly and easily.

READ  Mutton Curry - Nellore Style (Andhra Pradesh)

Don’t forget to try Pogacha – Balkan Yogurt Bread to further explore the cuisine of this region more!   

The toasted walnuts give this simple soup a mild, smoky taste which puts it a step above tzatziki.  

Tarator LR 2

It is the perfect way to start any meal when it’s hot outside!

Tarator LR 3
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Tarator – Bulgarian Cucumber Soup

Tarator – Bulgarian Cucumber Soup is a chilled soup, perfect to enjoy in the summer season!
Prep Time10 mins
Course: Soup
Cuisine: Bulgarian
Servings: 6 people

Ingredients

  • 3 tablespoons walnut pieces
  • 3 Persian cucumbers peeled and chopped (about 10 oz.)
  • 2 cups strained yogurt or Greek yogurt
  • 1 garlic clove
  • 2 tablespoons olive oil
  • Salt to taste
  • 2 tablespoons finely chopped dill
  • Finely chopped cucumber and dill for garnish

Instructions

  • In a dry skillet, toast walnuts for a few minutes until they become fragrant.
  • In a food processor combine walnuts, cucumbers, yogurt, garlic, olive oil, salt, dill and 1 cup water.
  • Blend until thoroughly combined.
  • Garnish with chopped cucumber and dill.
  • Serve chilled.

Notes

If you can find Bulgarian yogurt, definitely make Tarator with that.
Walnut Oil or Pumpkin Seed Oil is also traditional instead of olive oil, if you have access to it.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Renu

    Though I make cucumber raita and the greek Tzatziki quite often , I have not tried cucumber soup any time. I love the addition of walnuts to add the crunch as well the flavourful dill. Would add so much flavour.

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