2 cucumbers, peeled and chopped
1 garlic clove, minced
4 cups plain yoghurt
1/2 cup water
1/4 teaspoon salt
2 Tablespoons dill, chopped
toasted almond slices, for garnishing
In a blender, puree cucumber and garlic, pulsing the blades to liquify the chopped cubes.
Toss in the dill, salt, water, and yoghurt and mix well.
Refrigerate at least 2 hours.
When ready to serve, ladle into bowls and sprinkle with toasted almonds.