1-2 cucumbers; 3 cups Matsoni or yoghurt; bunches of coriander, dill, and spring onions (or tarragon and basil); salt
Wash, peel and finely dice the cucumbers. Whisk the yoghurt in a blender and add the finely chopped herbs. Season, stir and place it in the fridge to chill. Serve sprinkled with crushed walnuts.