Katchkie Farm Cool Cucumber Yogurt Soup

Ingredients (Serves 2-4)

• 2 1/4 cups plain Greek yogurt

• 1 1/4 pounds 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 (for garnish)

Procedure

Combine all 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 would like. Ladle the soup into bowls, top with the sliced radish, and serve.