Recipes

• 2-3 (or one if it is from the big variety) cucumbers
• 500 g plain yoghourt (the yogurt by the way is a Bulgarian "invention" - the bacteria that creates it is named after the country, naturally reproduces only there and we export around the world - the best variety I have found here is Danon, although even it does not come close to the real thing)
• 1/2 cup walnuts (finely chopped)
• 4-5 cloves garlic
• Dill (about half a cup finely chopped)
• Sunflower oil
• Salt
• wine vinegar

Directions

Chop the cucumber very finely and place it in a large bowl. Beat the yoghourt and add it to the cucumbers. Crush the garlic adding some salt and vinegar while doing so and add it to the cucumber. Add the finely chopped dill and the ground walnuts and stir the whole mixture. Add water (the quantity will depend on the personal taste - some people preferring it thicker don't add water at all). Add the sunflower oil and salt wine vinegar to taste. Place it in the fridge for half an hour for the vinegar and the salt will bring out the bitterness from the dill and the sharp taste of the garlic. Serve it a soup in a hot summer day and you will be surprised by the result!