Cucumber & Yogurt Soup with Walnuts

Recipe from Farmer Ted

1 cucumber
4 garlic cloves
1/2 teaspoon salt
3/4 cup walnut pieces,
1 1/2 oz. day-old bread
2 Tablespoon sunflower oil
1 2/3 cups plain yogurt,
1/2 cup cold water
1-2 teaspoon lemon juice

Cut the cucumber in half, peel and dice the flesh and set aside.
Using a large mortar and pestle, crush the garlic and salt, then
add the walnuts and bread. When smooth, gradually add the
sunflower oil. Transfer to a large bowl, beat in the cucumber
pieces and yogurt and add the water. Stir in the lemon juice to
taste. Pour the soup into chilled bowls and serve. Garnish with
chopped walnuts and sprigs of dill.