- 2 1/4 cups plain Greek yogurt
- 1 1/4 pounds Kirby cucumbers, trimmed, peeled, seeded, and cut into 1- inch pieces
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon ground ginger
- Thinly sliced radishes
- Combine all the ingredients except the radishes in a food processor. Puree until smooth, then strain through a fine sieve into a large bowl. Refrigerate the soup until it is well chilled, about 2 hours or up to a day before serving. Thin the soup with just a small amount of water if it is thicker than you like. Ladle the soup into bowls, top with the radishes, and serve.