This Turkish soup is ideal for a summer meal because no cooking is involved and it is so refreshing and satisfying. It is also wonderful served as a first course to a Middle Eastern meal. Do use fresh dill if you can get it; it really defines the dish.

SERVES 4 AS A MAIN COURSE

3 cups plain yogurt

ВЅ cup water

2 medium cucumbers

3 tablespoons olive oil

1 tablespoon red wine vinegar

2 cloves garlic, minced

2 tablespoons minced fresh dill, or 1 tablespoon dried dill

1 tablespoon minced fresh parsley

ВЅ teaspoon salt

Freshly ground pepper to taste

ВЅ cup walnuts, finely chopped

  1. In a large bowl whisk together the yogurt and water.
  2. Peel the cucumbers and slice them in half lengthwise. Scrape out all of the seeds with a spoon and discard them. Dice the cucumbers and add to the yogurt.
  3. Add all of the remaining ingredients and stir well.
  4. Chill for at least 1 hour and up to 48 hours before serving.