This soup is about as easy as opening a can, and it is especially good for lunch on a hot day or poured out of a thermos at a picnic; it is so refreshing and satisfying. And if you have cucumbers in your garden, here is a way besides salad or pickles to use your bounty. This recipe can easily be doubled.

Ingredients

　　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.

　　Excerpted from Sylvia's Table: Fresh, Seasonal Recipes From Our Farm to Your Family by Liz Neumark with Carole Lalli. Copyright © 2013 by Liz Neumark. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.