Crispy Cucumber Soup

• 2 1/2 hothouse (seedless) cucumbers, peeled
• 2 tablespoons minced garlic
• 1 cup Fresh Vegetable Broth
• 4 cups plain nonfat yogurt
• 1 cup coarsely chopped fresh mint leaves
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste
• 4 large red radishes, cut into 1/4-inch dice, for garnish

1. 1.
2. Slice 2 hothouse cucumbers into 1-inch pieces and place in a bowl.
3. Cut the remaining 1/2 cucumber into 1/4-inch dice; reserve.
4. To the cucumber slices, add the garlic, broth, 3 cups yogurt, 3/4 cup mint leaves, and lemon juice.
5. Process well in a blender or food processor until smooth.
6. Remove to a bowl.
7. 2.
8. Whisk in the remaining cup of yogurt and the remaining 1/4 cup mint leaves.
9. Season with salt and pepper.
10. 3.
11. To serve, combine the reserved diced cucumber and the diced radishes, then divide equally among 4 bowls.
12. Ladle the soup into the bowls atop the vegetables.
13. Serve immediately.

hothouse, garlic, vegetable broth, nonfat yogurt, mint leaves, lemon juice, salt, red radishes

Taken from www.epicurious.com/recipes/food/views/crispy-cucumber-soup-106691 (may not work)