Tarator

Ingredients and Directions

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.