Ingredients

• 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

Instructions

1. 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.)
2. Ladle soup into bowls. Top with radishes and serve.