Ingredients:

  • 4 medium cucumbers, peeled and chopped (about 4 cups / 600 g)
  • 1 cup (240 ml) plain Greek yogurt
  • 1 cup (240 ml) vegetable broth
  • 1 tablespoon (15 ml) fresh lime juice
  • 1 teaspoon (5 g) salt
  • ¼ teaspoon (1 g) black pepper
  • ½ cup (10 g) fresh mint leaves, roughly chopped
  • ½ cup (50 g) radishes, thinly sliced
  • Drizzle of olive oil for serving

Instructions:

  1. Peel and chop the cucumbers into small pieces.
  2. In a blender, combine chopped cucumbers, Greek yogurt, vegetable broth, lime juice, salt, and pepper. Blend until smooth and creamy.
  3. Pour the mixture into a mixing bowl, cover, and refrigerate for at least 30 minutes to allow flavors to develop.
  4. Thinly slice radishes and chop mint leaves.
  5. Stir the chilled soup, taste and adjust seasoning if needed. Ladle into bowls, garnish with fresh mint, radish slices, and a drizzle of olive oil.