- 3 medium-large cucumbers, peeled and seeded
- 2 cups plain yogurt
- One 8-ounce container sour cream
- 1 cup milk
- 3 tablespoons olive oil
- 1 or 2 cloves garlic, to your taste, minced
- 2 tablespoons chopped fresh dill
- 1 cup walnuts, toasted , cooled, and coarsely chopped
- Salt and freshly ground black pepper to taste
- Coarsely chop 1½ of the cucumbers and process until smooth in a food processor. Cut the remaining 1½ cucumbers into ½-inch dice. Combine the cucumber puree and pieces in a large bowl. Stir in the remaining ingredients, adding salt and pepper to taste.
- Cover and refrigerate for at least several hours, or preferably overnight, before serving, Taste again before serving, adding more salt and pepper if necessary.