Bulgarian cold yoghurt and cucumber soup (Tarator)

1. Peel the cucumbers (or peel them in stripes) and cut into very small dice or grate coarsely; salt lightly.

2. Toast the walnuts in a dry frying pan for 2-3 minutes, then chop roughly.

3. Crush the garlic to a paste with a pinch of salt.

4. In a large bowl, whisk the yoghurt smooth with about 300 ml of cold water (adjust the thickness to taste), then stir in the cucumber, garlic, finely chopped dill and most of the walnuts.

5. Chill for at least 30 minutes so it gets nice and cold and the flavours come together.

6. To serve, drizzle with the olive oil, sprinkle with the remaining walnuts and add an ice cube or two if you like.

Tip: Tarator is the essential soup of the Bulgarian summer, often drunk instead of lunch in the heat. If you have time, strain the yoghurt in a sieve for 1-2 hours for a creamier result; you can also try it with fresh mint instead of dill.