Tarator

In a large bowl, whisk the strained yogurt until smooth and creamy. If the yogurt is very thick, add the cold water gradually while whisking to reach a soup-like consistency that is still rich and creamy.

Peel the cucumbers, cut them in half lengthwise, and scoop out the seeds with a spoon to prevent the soup from becoming watery. Dice the cucumber flesh into small, uniform pieces no larger than 5mm.

Add the diced cucumber, chopped walnuts, and minced garlic to the yogurt. Stir gently to combine. The garlic should be raw and pungent, as this is a key flavor element of authentic tarator.

Drizzle in the olive oil and white vinegar, then season with salt to taste. Stir everything together until evenly mixed. The consistency should be thicker than a typical soup but still pourable.

Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld together. The soup tastes best when thoroughly chilled and the garlic has had time to infuse the yogurt.

Before serving, stir the tarator again and taste for seasoning, adjusting salt and garlic as needed. The flavor should be tangy, garlicky, and refreshing with a nutty undertone from the walnuts.

Ladle into chilled bowls, drizzle each portion with olive oil, and garnish generously with fresh dill fronds. Serve immediately as a first course or alongside grilled meats as a cooling complement.