Katchkie Farm Cool Cucumber Yogurt Soup Recipe

  • 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
  1. 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.