Tarator

Coarsely grate the cucumbers (300 g) or chop them finely with a knife. Finely chop the garlic (10 g), slice the dill (4 g), and roughly chop the walnuts (40 g).

In a bowl, combine the Greek yogurt (500 g), water (400 g), cucumbers (300 g), garlic (10 g), dill (4 g), olive oil (15 g), and salt (4 g). Adjust the thickness to your taste by adding a little more water if needed.

Pour the tarator into bowls or glasses, scatter the walnuts (40 g) on top, and chill it for 10 minutes. Serve very cold.