Friday, May 25, 2012

Tarator....The Radish Version

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!

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
1/2 cup finely grated, deseeded cucumber including any juices
1 tsp salt
1 tsp red wine vinegar
2 packed Tbl fresh minced dill
1/2 cup ground walnuts (optional)
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 if using.
Chill the soup for at least and hour.  Taste and adjust for salt.  Serve ice cold in small glasses or cups.


  1. Pat, this soup is wonderful, it was a perfect light lunch. I tested the recipe on food52 and I highly recommend everyone give it a try. It's absolutely delicious. Creamy, crunchy, it's like spring in a bowl or glass. Lovely recipe!!

    1. Thanks so much Suzanne...I really like this version also! And thanks for testing!