This tarrator recipe is adapted from Macedonia – The Cookbook, Katerina Nitsou (Kitchen Press, £20). Katerina says: "This cold, refreshing soup is popular in Macedonia during the hot summer months. It’s often served with bread and a crisp salad. The flavours are simple and bright. A bit of cream rounds out the tartness of the yogurt and adds richness."


  • 2 cucumbers, peeled, deseeded and chopped (reserve a few thin slices to serve)
  • 1 tbsp sea salt flakes
  • 1 clove garlic, finely minced
  • finely chopped to make 1 tbsp dill, plus extra to serve
  • chopped to make 1 tbsp mint
  • 1 tsp lemon juice
  • 1 litre plain full-fat Balkan yogurt or other plain full-fat yogurt
  • 120ml double cream


  • STEP 1

    Put the cucumbers in a colander and sprinkle with the salt. Set aside to drain for 20 minutes.

  • STEP 2

    In the bowl of a food processor, combine the drained cucumbers, garlic, dill, mint and lemon juice, then blitz for 30 seconds. Scrape down the sides with a spatula and blitz for another 30 seconds until you have a thin purée. Transfer to a medium bowl.

  • STEP 3

    Using a spatula, stir the yogurt and cream into the cucumber mixture. Refrigerate for at least 2 hours. When ready to serve, ladle the cold soup into bowls and garnish with cucumber slices and dill.

This tarrator recipe is adapted from Macedonia –The Cookbook, Katerina Nitsou (Kitchen Press, £20). Photographs by Oliver Fitzgerald.

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