Tarator (chilled cucumber soup)

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Tarator (chilled cucumber soup)

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Adjust Servings:
1 large English Cucumber
1 tablespoon dried Chive You can use fresh chive if you tolerate it
1 cup Water
2 cups Plant-based yogurt
1 tablespoon juiced Lemon
To taste Salt and pepper
Before serving:
1/2 tablespoon Dill
A few leaves fresh Mint
To taste Olive oil Optional

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Low-Fat
  • Raw

Tarator is a cold soup made with cucumber, yogurt, and herbs. It's a fantastic way of cooling your body down when temperatures outside are hot.

  • 10 minutes
  • Serves 6
  • Easy


  • Before serving:



If you’re battling a heat wave, this chilled cucumber dish is what you need to cool you down. It goes by different names in different countries: in Turkey it goes by cacik, while in the rest of the balkans it’s called tarator.  It’s very easy to prepare and doesn’t require any cooking.

To prepare it, roughly chop 3/4 of a large English cucumber and finely chop the remaining quarter. Transfer the large chunks to the mixer, together with chive and water, then transfer to a bowl and stir in the yogurt, lemon juice, salt, pepper, and maple syrup. Toss in the remaining diced cucumber and refrigerate for one hour before serving.

When serving, stir in the dill, mint, and adjust the seasoning with salt and pepper to your liking.

Enjoy your chilled cucumber soup!

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5 minutes

Prepare the base

Rinse well the cucumber. Divide it into a 3/4 piece and a quarter piece. Discard both ends. Roughly slice the 3/4 piece and thinly dice the remaining quarter. Put the sliced 3/4 cucumber in the mixer's bowl, add the water and chive. Process for a one minute, until you obtain a lumpy mixture.

5 minutes

Incorporate the rest of the ingredients

Transfer the mixture to a salad bowl, then incorporate the yogurt and lemon juice. Season with salt and pepper, and mix well.

1 hour


Transfer the soup to the fridge and chill for at least one hour.


Garnish and serve

When you're ready to serve, stir in the dill. Transfer the soup to the serving bowls and garnish a few leaves of fresh mint. Optionally, you can drizzle a little bit of olive oil on top.
Enjoy your chilled soup! It keeps up to 5 days refrigerated in a closed container.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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