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Recipe for 4-5 portions: 1 English cucumber, 3 cups natural yogurt, 1 teaspoon minced garlic, 1 tablespoon freshly chopped dill, 1 tablespoon sunflower oil or other vegetable oil, 1 Tbsp. finely chopped walnuts (optional), 2 cups cold water, salt and freshly ground black pepper to taste.
Grate the cucumber and put it in a bowl. The cucumber does not need to be peeled. Whisk all the remaining ingredients together in the bowl with the grated cucumber. Let the soup sit in a refrigerator for 20-30 minutes covered,.and serve in chilled soup bowls. Sometimes the simple things are the best. Try it! The cold cucumber soup is a perfect starter for a hot summer supper.
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