Tarator

Peel and finely dice the cucumbers, removing any large seed pockets if desired for a smoother soup.

Mince the garlic cloves into very small pieces to ensure they distribute evenly throughout the soup.

Pour the yoghurt into a large mixing bowl and whisk in about 1 cup of cold water until the mixture reaches a creamy, pourable consistency.

Stir the diced cucumbers and minced garlic into the yoghurt mixture, combining thoroughly.

Finely chop the walnuts into small pieces and add them to the soup, stirring well to distribute.

Finely chop the fresh dill and fold most of it into the soup, reserving a small amount for garnish.

Drizzle in the sunflower oil while stirring to create an emulsified texture.

Season with salt to taste, adjusting the consistency with additional cold water if the soup is too thick.

Chill the tarator in the refrigerator for at least 30 minutes before serving to allow flavors to meld and the soup to become properly cold.

Ladle the tarator into chilled bowls and garnish with reserved dill and a light drizzle of sunflower oil.