Russian Cold Yogurt Cucumber Soup

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A beloved Russian summer refresher, this cold yogurt and cucumber soup known as tarator is creamy, garlicky, and bright with fresh dill. It comes together in minutes with no cooking, making it the perfect cool starter on a hot day. Served icy from the fridge, it pairs beautifully with dark rye bread or boiled new potatoes.

Nutrition Facts

Per serving (estimated)

• 115 kcalCalories
• 6 gFat
• 1.5 gSaturated Fat
• 9 gCarbs
• 1 gFiber
• 6 gSugar
• 7 gProtein
• 380 mgSodium
• 290 mgPotassium
• 210 mgCalcium
• 0.5 mgIron
• 6 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Soup

• 2 cups plain whole-milk yogurt (or 1 cup yogurt plus 1 cup kefir)
• 1 cup cold water, plus more as needed
• 2 medium English cucumbers, finely grated
• 2 cloves garlic, minced or pressed through a microplane
• 3 tablespoons fresh dill, finely chopped
• 1/4 cup walnuts, very finely chopped
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

For Garnish

• Extra dill sprigs
• Thin cucumber ribbons or slices
• 1 tablespoon sunflower oil or extra-virgin olive oil
• 2 tablespoons chopped walnuts

Directions

1. In a large bowl, whisk the yogurt (and kefir, if using) with the cold water until smooth and the consistency of light cream. Add more water a tablespoon at a time if you prefer it thinner.
2. Peel the cucumbers if the skin is bitter or waxy, then grate on the large holes of a box grater. Transfer to a small sieve and gently press out excess liquid so the soup stays creamy, not watery.
3. Stir the grated cucumber, minced garlic, chopped dill, and finely chopped walnuts into the yogurt base until evenly combined.
4. Season with the salt and black pepper, then taste and adjust; the garlic should be present but not sharp, and the salt should make all the flavors pop.
5. Cover and refrigerate for at least 30 minutes (up to 2 hours) so the soup chills thoroughly and the flavors meld.
6. Just before serving, give the soup a vigorous stir, taste once more for salt, and thin with a splash of cold water if it has thickened in the fridge.
7. Ladle into chilled bowls and finish each portion with a few cucumber slices, a small sprig of dill, a light drizzle of sunflower or olive oil, and a scattering of chopped walnuts.
8. Serve immediately, very cold, with hearty rye bread or warm boiled new potatoes on the side.

Cook’s Notes

• For a more traditional Russian profile, swap half of the yogurt for kefir; the tang deepens the flavor considerably.
• Add one or two ice cubes to each bowl right before serving if the soup has been sitting out, or if your kitchen is very warm.
• Grate the cucumbers just before mixing so they stay crisp and don't weep into the soup overnight.
• Garlic intensity builds as the soup chills, so start with less if you plan to let it sit for a couple of hours.
• Toast the walnuts lightly in a dry skillet for 2 minutes before chopping to bring out a richer, almost buttery note.

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