Crispy Cucumber Soup

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   1.

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   Slice 2 hothouse cucumbers into 1-inch pieces and place in a bowl.

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   Cut the remaining 1/2 cucumber into 1/4-inch dice; reserve.

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   To the cucumber slices, add the garlic, broth, 3 cups yogurt, 3/4 cup mint leaves, and lemon juice.

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   Process well in a blender or food processor until smooth.

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   Remove to a bowl.

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   2.

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   Whisk in the remaining cup of yogurt and the remaining 1/4 cup mint leaves.

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   Season with salt and pepper.

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    3.

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    To serve, combine the reserved diced cucumber and the diced radishes, then divide equally among 4 bowls.

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    Ladle the soup into the bowls atop the vegetables.

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    Serve immediately.

No additional tips available.