Bulgarian Cucumber Soup

 Ingredients:

1 garlic clove, core removed
salt, to taste
1 cup thick yogurt
1 tablespoon walnut oil
1/3 cup walnuts, roasted and finely chopped
2 persian cucumbers, finely diced
1/4 cup ice water
ground black pepper, to taste
finely chopped dill

Salt the cucumbers and set aside. Pat dry.

Mash the garlic with the salt and add to the yogurt along with half the oil and walnuts. Stir in the water and add more if needed to reach desired consistency. Add the cucumbers and season with more salt as needed. Ladle into bowls. Garnish with remaining walnut oil, black pepper, and dill before serving.

Note: Serve immediately or stir in the cucumbers before serving if making in advance.