Chilled Mideast yogurt soup

Makes 8 servings
4 cups plain, unsweetened yogurt
2 cups peeled, seeded and grated cucumber
3/4 cup raisins
2 cloves garlic, minced
1 cup cold water
salt and black pepper, to taste
1 cup finely chopped walnuts
2 tsp. minced fresh dill
1.  Stir into yogurt the cucumber, raisins, garlic, and cold water.  Season with salt and pepper.
2.  Refrigerate  1 hour.
3.  Sprinkle top with walnuts and dill; serve.