Great summer soup for hot weather. Adapted from grouprecipes.com

8 oz. plain (or Greek) yogurt (I used Russian prostokvasha)
6-8 oz. cold water
2 Persian cucumber or 1/2 English cucumber
4 sprig fresh dill, chopped
1 clove minced garlic
handful of coarsely chopped walnuts
1 tsp. olive oil
salt to taste

Combine the water and yogurt so that you have a smooth, thick liquid.

Cut or grate cucumber into bite sized pieces. Add dill, garlic and walnuts, mix well. Chill for at least an hour before serving so that your flavors have time to combine.

Drizzle oil on top before serving.