Crispy Cucumber Soup

1. 1

   1.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Process well in a blender or food processor until smooth.

6. 6

   Remove to a bowl.

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   2.

8. 8

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

9. 9

   Season with salt and pepper.

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    3.

11. 11

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

12. 12

    Ladle the soup into the bowls atop the vegetables.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.