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Yoghurt, cucumber, walnuts and dill may sound like rather a strange mixture but it works, I promise you. The choice of yoghurt is up to you; thick strained Greek yoghurt gives the richest result but you could use whole milk or low-fat yoghurt if you want a lighter soup.

SERVES 4

1 large cucumber, peeled and cut into rough chunks

1 garlic clove, crushed

425ml (15fl oz) natural yoghurt

25g (1oz) shelled walnut pieces

salt and freshly ground black pepper

2 tbsp chopped fresh dill, to garnish

Blend the cucumber with the garlic, yoghurt, walnuts, about half a teaspoon of salt and a grinding of pepper, to a fairly smooth purée.

Taste and add some more salt and pepper if you think it needs it, then pour into a bowl and chill thoroughly.

Serve in chilled bowls sprinkled with the chopped dill.