- 5 seedless cucumbers, peeled
- ¼ 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 ¼-inch dice, for garnish
- Cut 4 of the cucumbers into 1-inch pieces and place them in a food processor or blender. Add the garlic, broth, 6 cups of the yogurt, 1½ cups of the mint, and the lemon juice. Process until smooth. Transfer the mixture to a large bowl. (If using a blender, prepare the puree in batches.)
- Whisk in the remaining 2 cups yogurt and ½ cup mint. Season with salt and pepper. Chill, covered, for 2 to 3 hours.
- Cut the remaining cucumber into ¼-inch dice and toss with the radishes. Divide the soup among eight bowls. Top each with the cucumber-radish mixture and serve immediately.