Balkan-inspired tarator (or Turkish cacik) with yoghurt, cucumber and herbs

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Balkan-inspired tarator with yoghurt, cucumber and herbs

A refreshing cold yoghurt, cucumber and dill soup inspired by cacık and Balkan-style tarator. Tangy, cooling and simple to prepare, it is perfect for hot days, mezze tables and light summer lunches.

July 14, 2026

Vicki Kolovou

News & Products for Brine & Bloom. Studied Food Technology

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This cold yoghurt, cucumber and dill soup is light, refreshing and made for warm days. Inspired by yoghurt-and-cucumber soups found across Turkey (Cacik), the Balkans (Tarator) and neighbouring food cultures, it combines strained yoghurt, grated cucumber, garlic, dill, olive oil and cool water into a simple, tangy bowl.

It can be served as a starter, a light lunch, or part of a summer mezze table with bread, olives, grilled vegetables and fermented toppings.

FAQs

Is this recipe Turkish cacık or Balkan tarator?

It is inspired by both traditions. Turkey has cacık, while tarator-style yoghurt and cucumber soups are also found across parts of the Balkans. This version keeps the core elements: yoghurt, cucumber, garlic, herbs and cold water, while leaving room for regional variations.

Can I make this soup ahead of time?

Yes. You can make it a few hours ahead and keep it chilled. Stir well before serving, as the yoghurt and cucumber may separate slightly in the fridge.

Can I use plant-based yoghurt?

Yes, but choose a thick, unsweetened plant-based yoghurt with a mild flavour. Coconut yoghurt can work, although it will give the soup a softer, sweeter profile. Soy or oat-based yoghurt may give a more neutral result.

Cold yoghurt, cucumber & dill soup

Ingredients:

Serves 4

500 g Greek yoghurt or strained natural yoghurt
1 large cucumber, coarsely grated or finely diced
1 small garlic clove, grated
250–350 ml cold water, depending on desired thickness
2 tbsp extra-virgin olive oil, plus extra to serve
2 tbsp fresh dill, finely chopped
1 tbsp fresh mint, finely chopped, optional
1 tbsp lemon juice or mild vinegar
½ tsp fine sea salt, or to taste
Freshly ground black pepper, to taste

Optional toppings

Chopped walnuts
Extra dill or mint
Cucumber slices
A drizzle of olive oil
Fermented red onions
Toasted seeds
Ice cubes, for a very cold version

Directions:

Grate the cucumber and place it in a sieve over a bowl. Sprinkle with a small pinch of salt and leave for 5–10 minutes. Squeeze gently to remove some excess water.
In a large bowl, whisk the yoghurt until smooth.
Add the grated cucumber, garlic, olive oil, dill, mint if using, lemon juice or vinegar, salt and black pepper.
Gradually whisk in the cold water until the soup reaches the texture you like. Use less water for a thicker, spoonable soup, or more for a lighter, drinkable version.
Taste and adjust with more salt, lemon juice, garlic or herbs if needed.
Chill in the fridge for at least 30 minutes before serving.
Serve cold in bowls with a drizzle of olive oil, extra herbs and any toppings you like.