Buttermilk And Walnut Soup (A Bulgarian Soup)

• 1 quart buttermilk
• 1/2 cup coarsely chopped walnuts, preferably black walnuts although English walnuts may be used
• 2 tablespoons finely minced garlic
• 2 tablespoons finely minced dill
• 3 tablespoons olive oil
• 1 tablespoon red-wine vinegar
• Salt to taste, if desired
• Freshly ground pepper to taste

1. Combine all the ingredients in a mixing bowl.
2. Chill and serve.

buttermilk, walnuts, garlic, dill, olive oil, redwine vinegar, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2281 (may not work)