Zingermans Bulgarian Cucumber Soup

• 3 medium-large cucumbers, peeled and seeded
• 2 cups plain yogurt
• One 8-ounce container sour cream
• 1 cup milk
• 3 tablespoons olive oil
• 1 or 2 cloves garlic, to your taste, minced
• 2 tablespoons chopped fresh dill
• 1 cup walnuts, toasted (see Notes), cooled, and coarsely chopped
• Salt and freshly ground black pepper to taste

1. Coarsely chop 1 1/2 of the cucumbers and process until smooth in a food processor.
2. Cut the remaining 1 1/2 cucumbers into 1/2-inch dice.
3. Combine the cucumber puree and pieces in a large bowl.
4. Stir in the remaining ingredients, adding salt and pepper to taste.
5. Cover and refrigerate for at least several hours, or preferably overnight, before serving, Taste again before serving, adding more salt and pepper if necessary.

cucumbers, plain yogurt, sour cream, milk, olive oil, garlic, dill, walnuts, salt

Taken from www.cookstr.com/recipes/zingermanrsquos-bulgarian-cucumber-soup (may not work)