- 2 cucumbers
- 1 clove of garlic
- salt
- 3 tablespoons of olive oil
- 300 ml of yogurt
- one and a half handfuls of pine nuts or walnuts
- one glass of water
- dill
Reserve a quarter of one of the cucumbers and cut it into small cubes. Put all the other ingredients except the dill into a bowl and blitz them (with a hand held blender - you can also do this in a food processor). This tastes better when it is cold, so leave the soup in a fridge for an hour or so. When you are going to serve it, sprinkle the diced cucumbers and dill on top.
