Once the soup is processed, the addition of extra yogurt adds a creamy texture. The diced cucumber and radishes add a crunchy texture. If hothouse cucumbers are not available, substitute the firm garden variety and double the amount called for. Peel cucumbers and halve lengthwise, then seed.

　　

Ingredients

Makes 4 servings

　　2 1/2 hothouse (seedless) cucumbers, peeled

　　2 tablespoons minced garlic

　　1 cup Fresh Vegetable Broth

　　4 cups plain nonfat yogurt

　　1 cup coarsely chopped fresh mint leaves

　　1 tablespoon fresh lemon juice

　　Salt and pepper, to taste

　　4 large red radishes, cut into 1/4-inch dice, for garnish

　　

Step 1

1. Slice 2 hothouse cucumbers into 1-inch pieces and place in a bowl. Cut the remaining 1/2 cucumber into 1/4-inch dice; reserve. To the cucumber slices, add the garlic, broth, 3 cups yogurt, 3/4 cup mint leaves, and lemon juice. Process well in a blender or food processor until smooth. Remove to a bowl.

　　

Step 2

2. Whisk in the remaining cup of yogurt and the remaining 1/4 cup mint leaves. Season with salt and pepper.

　　

Step 3

3. To serve, combine the reserved diced cucumber and the diced radishes, then divide equally among 4 bowls. Ladle the soup into the bowls atop the vegetables. Serve immediately.

　　

Nutrition Per Serving

Per serving: 193 calories

　　31g carbohydrates

　　15g protein

　　2g fat

　　3mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.