Cucumber Soup with a Crunch

• 5 seedless cucumbers, peeled
• 1/4 cup minced garlic
• 2 cups Basic Chicken Broth
• 8 cups plain nonfat yogurt
• 2 cups coarsely chopped fresh mint
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper, to taste
• 8 large red radishes, cut into 1/4-inch dice, for garnish

1. Cut 4 of the cucumbers into 1-inch pieces and place them in a food processor or blender.
2. Add the garlic, broth, 6 cups of the yogurt, 1 1/2 cups of the mint, and the lemon juice.
3. Process until smooth.
4. Transfer the mixture to a large bowl.
5. (If using a blender, prepare the puree in batches.)
6. Whisk in the remaining 2 cups yogurt and 1/2 cup mint.
7. Season with salt and pepper.
8. Chill, covered, for 2 to 3 hours.
9. Cut the remaining cucumber into 1/4-inch dice and toss with the radishes.
10. Divide the soup among eight bowls.
11. Top each with the cucumber-radish mixture and serve immediately.

cucumbers, garlic, chicken broth, nonfat yogurt, fresh mint, lemon juice, salt, red radishes

Taken from www.cookstr.com/recipes/cucumber-soup-with-a-crunch (may not work)