Bulgarian Tarator Soup with Dill and Toasted Walnuts

A refreshing chilled yogurt and cucumber soup with a hint of garlic and fresh herbs.

Bulgarian Tarator is a splendid cold soup that combines creamy yogurt, fresh cucumber, garlic, dill, and crunchy walnuts—a cooling delight perfect for warm weather.

20 min
4
Easy

Ingredients

For the Soup Base

Plain yogurt

2 cups (Greek or Bulgarian-style)

Cold water

1 cup

Cucumber

1 large, peeled and diced

Garlic

3 cloves, minced

Olive oil

2 tablespoons

For the Flavor Accents

Fresh dill

1 tablespoon, chopped

Fresh mint

1 tablespoon, chopped

Salt

to taste

Pepper

to taste

For the Toasted Walnuts

Walnuts

1/2 cup, roughly chopped

Olive oil

1 tablespoon

Preparation

Preparing the Yogurt Mix

Whisk Yogurt and Water

In a large bowl, whisk together the yogurt and cold water until smooth.

Combine Ingredients

Add the diced cucumber, minced garlic, and olive oil. Mix well.

Toasting the Walnuts

Heat Oil

Heat olive oil in a small pan over medium heat.

Toast Walnuts

Add chopped walnuts and toast until golden brown, about 5 minutes. Stir constantly to avoid burning.

Be sure not to over-toast the walnuts, as they can quickly turn bitter.

Cool Walnuts

Transfer to a plate and let cool.

Cooking Process

Chilling

Allow the combined yogurt mixture to chill in the refrigerator for at least 15 minutes.

Final Mix-in

Stir in the fresh dill, mint, and season with salt and pepper just before serving.

Plating & Serving

Bulgarian Tarator Soup with Dill and Toasted Walnuts

FaUtensils

Serving Suggestion

Serve the chilled soup in a bowl, topped with a sprinkle of toasted walnuts and a drizzle of olive oil for a touch of elegance.

FaSnowflake

Pro Tip

Chill your serving bowls in the refrigerator for an extra refreshing experience.

Sauce Pairings

Extra olive oil

for drizzling

Vinegar

for a tangy kick, if preferred

Garnishes & Accompaniments

Fresh dill sprigFresh mint leaves

Perfect Sides

Crusty bread

Freshly sliced radishes