Cold Yogurt Soup

This is a traditional Bulgarian cold soup recipe called tarator. It's perfect for a hot summer day and is very easy to make.

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We recently had this cold yogurt soup on a trip to Bulgaria. There was a heat wave and this was the perfect dish when you don’t feel like cooking. All you have to do is mix yogurt with water, chopped cucumbers, walnuts, and dill.

The yogurt soup is incredibly refreshing and only gets better with time. Try to let this soup sit in the fridge for at least 2 hours before you want to eat it. The flavors will really develop and you want to eat it as cold as possible.

How To Make Yogurt Soup

You will need 2 cups each of full fat yogurt and cold water. Make sure not too use Greek style yogurt, it is too tangy. Mix well and set aside.

Add the peeled and chopped cucumbers to a large bowl wit the chopped walnuts, dill, grated garlic, and dill. Make sure to chop the walnuts very fine. Add the yogurt mixture along with 1 teaspoon of salt and a drizzle of extra virgin olive oil.

Mix well and allow to sit in the fridge at least 2 hours, or overnight. The flavors will really develop and you want to eat the soup when it’s cold. If you don;t have time, you can just eat it right away.

Check out more summer recipes:



Tarator - Cold Yogurt Soup

Course: Soup
Cuisine: bulgarian
Keyword: soup, yogurt
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 servings
Author: Dessi Parrish

A bulgarian cold yogurt soup with cucumbers and walnuts. Perfect for a hot summer day.



  • 2 cups plain yogurt
  • 2 cups cold water
  • 2 cloves garlic finely grated
  • 1/2 a large seedless cucumber peeled & finely chopped
  • 3 tablespoons fresh dill finely chopped
  • 1/3 cup walnuts finely chopped
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon unrefined salt
  • Fresh cracked black pepper


  1. In a large bowl, add the finely grated or smashed garlic, chopped cucumbers, dill, walnuts, olive oil, 1 teaspoon salt, and a few cracks of pepper.

    In another bowl add the yogurt, water, and whisk until very smooth. Add the yogurt mixture to the cucumber mixture and mix well. Check for seasoning, you may need more salt.

    Allow to chill in the fridge for 2 hours or overnight. Or you can enjoy right away if you can't wait!

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