Tarator Soup (Balkan-style Cold Yogurt Soup)
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Chilling Time: 30 minutes Cook Time: 0 minutes
Creamy, tart yogurt is paired with crispy bitter radishes, mild and juicy cucumbers plus plenty of garlic and dill to create a complex soup without using a stove. Love the peppery edge of greens? Try fresh watercress in this soup.
5 large seedless cucumbers or 26 Kirby cukes, peeled
4 cups plain full-fat Greek yogurt
½ cup water
4 large or 6 small radishes, peeled, sliced thinly and cut into ½-inch pieces (see Kitchen Tips)
3 cloves garlic, peeled and grated, any green centers discarded
Leaves of 1 large bunch fresh dill, roughly chopped
1 teaspoon salt
1 teaspoon coarsely ground black pepper
¼ cup toasted walnut pieces, for garnish (see Kitchen Tips)
1½ bunches fresh watercress, leaves only, for garnish
- Cut 2 of the large cucumbers or 10 of the Kirby cukes into ½-inch dice. Grate the remaining cucumbers into a large mixing bowl.
- Add the yogurt, water, diced cucumbers, radishes, garlic, dill, salt, and pepper to the mixing bowl with the grated cucumber and mix to blend.
- Cover and refrigerate for at least 30 minutes. When you are ready to serve, garnish with the walnuts and chopped watercress. This will keep, covered, in the refrigerator for up to 2 days.