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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.