Cucumber Soup with a Crunch

1. 1

   Cut 4 of the cucumbers into 1-inch pieces and place them in a food processor or blender.

2. 2

   Add the garlic, broth, 6 cups of the yogurt, 1 1/2 cups of the mint, and the lemon juice.

3. 3

   Process until smooth.

4. 4

   Transfer the mixture to a large bowl.

5. 5

   (If using a blender, prepare the puree in batches.)

6. 6

   Whisk in the remaining 2 cups yogurt and 1/2 cup mint.

7. 7

   Season with salt and pepper.

8. 8

   Chill, covered, for 2 to 3 hours.

9. 9

   Cut the remaining cucumber into 1/4-inch dice and toss with the radishes.

10. 10

    Divide the soup among eight bowls.

11. 11

    Top each with the cucumber-radish mixture and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.