A refreshing and creamy cold cucumber soup, perfect for hot summer days.
Dice the cucumbers into small cubes and place them in a mixing bowl.
For a smoother texture, you can grate the cucumbers instead of dicing them.
Whisk the yogurt in a separate bowl until smooth and creamy.
Use a fork or whisk to achieve a uniform consistency.
Combine the yogurt with the cucumbers and mix well.
Ensure the yogurt coats the cucumber pieces evenly.
Add the minced garlic, chopped walnuts, dill, and salt to the mixture.
Adjust the salt to taste and mix thoroughly.
Gradually add cold water to reach your desired consistency.
Add water slowly to avoid making the soup too thin.
Chill the soup in the refrigerator for at least 30 minutes before serving.
For faster chilling, you can add a few ice cubes.
Serve the soup cold, garnished with a drizzle of olive oil and a sprig of dill.
Serve in chilled bowls for an extra refreshing experience.
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