Peel and chop the cucumber into small bites. Put the cucumber in a bowl, add salt, and set aside until ready to mix all ingredients.

Mince the garlic cloves and add the olive oil to the garlic. Let it sit until you’re ready to mix all ingredients.

Chop up the walnuts or crush them using a pestle and mortar or a bag and a rolling pin.

Chop up the dill.

To the cucumber, add the garlic-olive oil mixture, the walnuts (save a bit for decoration on top) and dill (again, save a bit to decorate the top of the bowls).

Add the yogurt and mix everything well. Once mixed, add enough ice-cold water to achieve soup consistency. We used 160 ml (about 3/4 cup) water in our case as our yogurt was really creamy and thick.

Ideally, refrigerate for at least 30 minutes as tarator is traditionally served cold. You can also add ice cubes instead of water if you’re in a hurry. This will make the soup will get very cold within a matter of a minute or two.

Serve it in bowls, decorate with crushed walnuts and dill, and enjoy this light, creamy and refreshing cold soup as it is, or with a range of sides.