Bulgarian Cucumber Soup With Walnuts

• 2 to 4 garlic cloves to taste, peeled, green shoots removed
• Salt to taste
• 2 cups thick plain yogurt (Greek style, or drained)
• 2 tablespoons walnut or olive oil, or 1 tablespoon each
• 23 cup (2 ounces) shelled walnuts, finely chopped
• 1 European cucumber, about 10 inches long, or 3 Persian cucumbers, cut in very small dice
• 1/2 cup ice-cold water, preferably spring water
• 2 tablespoons lemon juice
• Freshly ground pepper
• Ice cubes (optional)
• Finely chopped walnuts
• Extra virgin olive oil
• Finely chopped fresh dill or mint

1. Place the garlic in a mortar with 1/2 teaspoon salt, and mash to a paste.
2. Place the yogurt in a large bowl.
3. Stir in the oil, garlic and walnuts.
4. Whisk in the water and the lemon juice.
5. Add salt and freshly ground pepper to taste.
6. Chill for one hour or longer.
7. Meanwhile, season the cucumbers lightly with salt, and allow to drain in a colander for 15 minutes.
8. Add to the yogurt mixture and stir together.
9. If you wish, place an ice cube in each bowl, and ladle in the soup.
10. Top with chopped walnuts, a drizzle of olive oil if desired, and a sprinkling of dill or mint.

garlic, salt, yogurt, walnut, walnuts, european cucumber, water, lemon juice, freshly ground pepper, walnuts, extra virgin olive oil, dill

Taken from cooking.nytimes.com/recipes/1014021 (may not work)