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Loading...This classic Bulgarian cold soup is the ultimate summer refresher — creamy yogurt meets crisp cucumbers, toasted walnuts, fresh dill, and a gentle kiss of garlic. Served ice-cold, it's a traditional meze or light lunch across the Balkans that comes together in minutes with absolutely no cooking required.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings4
Yield4 servings (about 5 cups)
Nutrition Facts
Per serving (estimated)
- 245 kcalCalories
- 18 gFat
- 4 gSaturated Fat
- 12 gCarbs
- 2 gFiber
- 8 gSugar
- 9 gProtein
- 180 mgSodium
- 380 mgPotassium
- 220 mgCalcium
- 1 mgIron
- 8 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the soup base
- 2 cups (480 g) plain whole-milk yogurt, preferably Bulgarian-style
- 1 1/2 cups (360 ml) ice-cold water
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon white wine vinegar or fresh lemon juice
- 1/2 teaspoon fine sea salt, or to taste
Mix-ins and garnish
- 2 medium English cucumbers, finely diced (about 2 cups)
- 1/2 cup (55 g) walnuts, finely chopped, plus extra for garnish
- 3 cloves garlic, minced or pressed
- 3 tablespoons fresh dill, chopped, plus extra sprigs for garnish
- Freshly ground black pepper, to taste
Directions
- In a large mixing bowl, whisk the yogurt and ice-cold water together until completely smooth, pourable, and slightly frothy on top.
- Stir in the minced garlic, salt, vinegar (or lemon juice), and a few grinds of black pepper, whisking until evenly blended.
- Peel the cucumbers if the skin is thick, then dice them into small 1/4-inch cubes; fold them into the yogurt mixture.
- Add the chopped walnuts and fresh dill, stirring gently to distribute them throughout the soup.
- Drizzle in the olive oil and give the soup one final stir until it looks uniformly creamy and silky.
- Cover and refrigerate for at least 1 hour, or until thoroughly chilled — the flavors deepen and mellow as the soup rests.
- Taste before serving and adjust salt, garlic, or acid to balance; stir well since the soup separates slightly while sitting.
- Ladle into chilled bowls, finish with a generous drizzle of olive oil, and garnish with extra dill, a few walnut pieces, and a crack of black pepper.
Cook’s Notes
- Use full-fat Bulgarian or Greek yogurt with live cultures for the richest, tangiest flavor and creamiest texture.
- Lightly toast the walnuts in a dry skillet for 2 to 3 minutes before chopping to deepen their nutty aroma.
- Garlic flavor intensifies as the soup chills, so start with less and adjust just before serving.
- For an extra-cold bowl, add 1 or 2 ice cubes per serving or stir in an extra 1/4 cup ice water at the end.
- Choose Persian or English cucumbers to avoid bitter seeds and keep the texture crisp without peeling.
