Cold Cucumber Soup Tarator | With Walnuts & Dill

Thoroughly wash the cucumbers, pat dry, and finely dice or coarsely grate. Peel the garlic cloves and chop very finely or press. Rinse the fresh dill, shake dry, and chop finely.

Toast the walnuts in a small pan without fat over medium heat for 2–3 minutes until fragrant, then coarsely chop.

Place the Greek yogurt in a large bowl and stir in about 150–200 ml of ice-cold water until smooth and the desired creamy consistency is reached.