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My first introduction to tarator was during a trip to Bulgaria years ago. My folks always talked about it but neither had ever made it for us. Traditionally, tarator is a cold cucumber and yogurt soup served all over Bulgaria, especially during the summer. Served ice cold in small cups or glasses, it's often a starter or complements a Shopska salad and bread. Sharp and garlicky, it's not for raw garlic haters, although I have seen a version or two omitting it. Sometimes lettuce, carrot or radish is substituted for the cucumber. This one is a radish version with just a little cucumber. A little goes a long way! —inpatskitchen
Makes almost 4 cups
- 2 cups Greek yogurt
- 1 cup water
- 2 cloves grated garlic(microplane)
- 1 1/2 cups finely grated red radish (I used the small holes on a box grater) including any juices
- 1 cup finely grated, deseeded cucumber including any juices
- 1 teaspoon salt
- 1 teaspoon red wine vinegar
- 2 packed tablespoons fresh minced dill
- 1/2 cup ground walnuts
- Additional salt for reseasoning
- Whisk the yogurt and water together in a medium mixing bowl. Stir in the garlic, cucumber, radish, salt, red wine vinegar, dill and ground nuts.
- Chill the soup for at least an hour. Taste and adjust for salt. Serve ice cold in small glasses or cups.
- This recipe was entered in the contest for Your Best Warm Weather Soup
- This recipe was entered in the contest for Your Best Radishes or Turnips