Peel and cut the cucumbers into very small cubes.
Grind dill without stalks and chop garlic finely.
Pour the yogurt into a pan or bowl, if it is very thick, then dilute it with water to the consistency of kefir. Stir, add cucumbers, garlic and dill, salt.
Crush the walnuts in a mortar or chop in a blender.
Add the chopped nuts and vegetable oil to the soup, mix and let it brew in the refrigerator for about an hour. Chill and serve.