Tarator is a chilled Bulgarian soup made with light, fresh ingredients that is perfect for a hot summer day. It can be served as an appetizer, a light middle course or for lunch. The flavors of cucumber, the tanginess of greek yogurt and the aromatics of fresh dill come together in a great way. If you like tzatziki sauce, you will love this soup!
Let’s get it started…
This recipe will make 2 lunch sized servings or 4 appetizer servings. To get started, gather 1 large cucumber and 1 english cucumber, 1 small shallot, some fresh dill fronds, 1 clove of garlic, 1/8 teaspoon of celery salt, 1/8 teaspoon of cumin, a pinch of salt, 1 teaspoon of fresh lime juice and 1 1/2 cup of greek yogurt.
Peel and slice the cucumbers and place them onto a paper towel lined baking sheet or cutting board and sprinkle with salt. This will help to draw some of extra moisture out of the cucumbers. Let them sit for about 15 minutes and then rinse them off in a mesh strainer.
Pat the cucumbers dry with a few paper towels and transfer them directly into a food processor or blender. Add the remaining ingredients with the cucumbers.
Pulse the food processor or blender until the soup is smooth and everything is fully combined. Take a taste test and add another pinch of salt, if necessary. Transfer the soup into a glass bowl and cover it with some plastic wrap. Chill in the refrigerator for a minimum of 30 minutes, but up to several hours before serving. This is a great make ahead recipe!
Once you are ready to serve, pour into appetizer glasses or small bowls and garnish with a few dill fronds or a bit of lime zest.
This cool refreshing soup is special. It just feels so good to sip on it. It is so light and invigorating on a hot afternoon. I love having it for lunch, especially on the days that I plan on working out soon after, because you never feel weighed down after a bowl of this beautiful chilled cucumber soup.
Enjoy!!
Tarator - Chilled Cucumber Soup
Ingredients
- 1 large cucumber, peeled, sliced
- 1 english cucumber, peeled, sliced
- 1 small shallot, diced
- 2 tablespoons fresh dill fronds
- 1 clove of garlic, minced
- 1/8 teaspoon celery salt
- 1/8 teaspoon cumin
- a pinch of salt
- 1 teaspoon fresh lime juice
- 1 1/2 cups plain Greek yogurt
Instructions
- Place peeled and sliced cucumbers in a single layer on a paper towel lined baking sheet or cutting board
- Sprinkle with salt and let sit for 10-15 minutes
- Transfer the cucumbers into a mesh strainer and rinse under cold water
- Pat the cucumbers dry with paper towels and transfer into a food processor
- Add remaining ingredients into the food processor
- Pulse until smooth and fully combined
- Taste and add another pinch of salt, if necessary
- Transfer into a glass bowl, cover and chill for 30 minutes before serving
