Cold Cucumber Soup (Tarator) by @themodernnonna

15 min
Easy

4 servings

🥒

300 g

English Cucumber

🥣

750 g

Plain Yogurt

🧂

10 g

Salt

🌿

15 g

Dill

🧄

6 g

Garlic

💧

590 ml

Water

🫒

15 ml

Olive Oil

🧊

150 g

Ice

🍋

15 ml

Lemon

Preparation Steps

  1. Step 1/10

    Wash the English cucumber thoroughly and finely dice it, or grate it using the small holes of a box grater.

    🥒English cucumber
    🔪cutting board
    🔪chef's knife
    🧀box grater

  2. Step 2/10

    Mince 1 to 2 garlic cloves until very fine.

    garlic
    🔪cutting board
    🔪chef's knife
    🧄garlic press

  3. Step 3/10

    Add 750 g plain yogurt and 590 ml cold filtered water to a large mixing bowl.

    plain yogurt
    cold filtered water
    🥣large mixing bowl
    🥄measuring cups

  4. Step 4/10

    Whisk the yogurt and water until the soup base is smooth and evenly combined.

    🥣large mixing bowl
    🥄whisk

  5. Step 5/10

    Stir the prepared cucumber and minced garlic into the yogurt mixture.

    🥒English cucumber
    garlic
    🥣large mixing bowl
    🥄whisk

  6. Step 6/10

    Add 4 tablespoons fresh dill and 2 teaspoons salt, then stir until evenly distributed.

    fresh dill
    salt
    🥣large mixing bowl
    🥄measuring spoons
    🥄whisk

  7. Step 7/10

    Drizzle in 1 tablespoon olive oil and stir gently to incorporate.

    olive oil
    🥣large mixing bowl
    🥄measuring spoons
    🥄whisk

  8. Step 8/10

    Taste the soup and adjust the salt if needed.

    salt
    🥣large mixing bowl
    spoon

  9. Step 9/10

    Chill the soup until very cold, then serve in four bowls with ice cubes if desired.

    ice cubes
    🥣large mixing bowl
    🥣serving bowls

  10. Step 10/10

    Finish each serving with a small squeeze of lemon juice, if desired.

    lemon juice
    🥣serving bowls

Composition

Ingredients

Types

Vegetables, Dairy, Seasonings, Oils

Ingredients

English cucumber, Plain yogurt, Salt, Dill, Garlic, Water, Olive oil, Ice, Lemon

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low-carb, Ketogenic

Calories

175 kcal

Macro nutrients

Protein: 11g, Fat: 8g, Carbohydrates: 14g, Fiber: 1.5g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 290mg, Potassium: 420mg, Sodium: 810mg, Phosphorus: 225mg

Vitamins

Vitamin C: 6mg, Vitamin K: 30mcg, Vitamin B12: 0.7mcg, Vitamin A: 90mcg RAE

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

cutting board, chef's knife, box grater, large mixing bowl, measuring cups, measuring spoons, garlic press, whisk, serving bowls

Appliances

to inform

Type

Type

Type Of Dish

Soup, Starter, Side dish

Occasions

Summer, Lunch, Light dinner, Hot weather, Picnic

Origin

Source

Platform

instagram

Original Creator

@themodernnonna

Origin

Cuisine

Bulgarian, Balkan

Geographic

Bulgaria, Balkans

Various

Aspect

Texture

Creamy, Crisp, Chilled, Luscious, Light

Flavors

Tangy, Garlicky, Herbaceous, Fresh, Salty, Cooling

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave out because the soup contains dairy.), fridge : 2 days (Store in an airtight container at or below 4°C / 40°F.,Stir before serving because separation may occur.,Add ice only when serving.), freezer : 0 min (Not recommended because yogurt may separate and cucumber will lose its crisp texture.)