A bulgarian cold yogurt soup with cucumbers and walnuts. Perfect for a hot summer day.
In a large bowl, add the finely grated or smashed garlic, chopped cucumbers, dill, walnuts, olive oil, 1 teaspoon salt, and a few cracks of pepper.
In another bowl add the yogurt, water, and whisk until very smooth. Add the yogurt mixture to the cucumber mixture and mix well. Check for seasoning, you may need more salt.
Allow to chill in the fridge for 2 hours or overnight. Or you can enjoy right away if you can't wait!