Duration: 40 minutes
1 teaspoon of walnuts
1 kilo of yogurt
2 tablespoons chopped fresh mint
4 cloves of garlic
3 tablespoons of olive oil
1-) Peel the cucumbers and cut them in half. Remove any large seeds, cut them into small pieces, sprinkle with salt and leave for 30 minutes.
2-) Extract the juice of the cucumber by pressing it through a fine-meshed strainer. Mix this juice with yogurt, chopped walnuts, mint, crushed garlic and pepper.
3-) Add olive oil drop by drop, keep it in the refrigerator until serving.
4-) When serving, put a slice of cucumber in the soup bowls and sprinkle 1 tablespoon of crushed ice.