This vegetarian cold cucumber soup, also known as Tarator, is popular across the Balkan region. It is made with simple ingredients, fresh summer cucumbers, herbs, Greek yogurt, and walnuts. This version also features the addition of honey infused with star anise to balance the tang of yogurt and lemon juice. Simple yet flavorful, this Bulgarian soup will leave you both satisfied and refreshed. Perfect for nights when it’s just too hot to cook. Vegan adaptable.
Ready in quick 15 minutes, this easy soup is great for busy weeknights or can be prepped ahead of time and chilled until ready to eat. This recipe is made for two servings but can be easily adapted to serve more. The thickness of yogurt may vary depending on the brand, so add more or less sparkling water to achieve the desired consistency. If you are vegan, replace the Greek yogurt with a non-dairy yogurt alternative and honey with agave syrup. Serve chilled.
To make the Tarator, you will need the following ingredients:
In a small saucepan, combine 1 tablespoon honey and 1 star anise. Gently heat, stirring, about 3 minutes. Remove from heat and add the remaining 1 tablespoon honey and stir to combine.
Using the large holes of a box grater, grate 2 cucumbers. Dice the remaining 2 cucumbers.
In a large bowl, combine the shredded and diced cucumbers with infused honey.
Add 1 minced garlic clove, 5 chopped dill sprigs, 5 chopped scallions, and juice and zest of 1 lemon. Toss to combine.
In a food processor or blender, pulse ¾ cup toasted walnuts until coarsely chopped.
Add the chopped walnuts and toss to combine.
Add 1 cup Greek yogurt and stir to combine.
Thin the soup out with 1 cup sparkling water or more to taste. Season with salt and black pepper.
Stir in 2 tablespoons olive oil.
Chill the soup until ready to serve.
Divide the chilled soup between bowls and serve.
Give this easy Tarator soup a try and be sure to let us know what you think! It’s healthy, refreshing, and requires no cooking. Perfect for hot summer nights.
That's super quick and easy to make and so refreshing. Thanks for sharing the recipe!
