- 2 1/4 cups plain yogurt
- 1 1/4 pounds pickling cucumbers, trimmed, peeled, cut into 1-inch pieces.
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon (generous) ground ginger
- Thinly sliced radishes
- Combine yogurt, cucumbers, garlic, salt, cumin, curry and ginger in blender. Puree until smooth. Strain through fine sieve into large bowl. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
- Ladle soup into bowls. Top with radishes and serve.