Instructions: To finish: 35g shelled walnuts coarsely crushed 56 teaspoons vegetable oil
45 teaspoons finely chopped dill leaves
2 lemons quartered

Pound the garlic in a large mortar with the salt reducing it to a thin cream then pound in the 75g walnuts little by little followed by the bread.

When the mixture is a thin smooth paste start adding the oil a little at a time stirring steadily. Transfer the mixture to a large bowl; beat in the yoghurt.

Cut the peeled cucumber into tiny dice and drop into the bowl.

Stir in the chilled water and vinegar or lemon juice to taste.

Serve the soup over ice in individual bowls with crushed walnuts vegetable oil and chopped dill sprinkled over the top.

Pass round the quartered lemons separately at the table.

Serves 56

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