Chilled Cucumber Soup
Rinse and peel the cucumbers. Halve the cucumbers, scrape out the seeds, and finely dice. Rinse the radishes and pat dry. Coarsely chop 3 of the radishes, and finely dice the rest. Rinse the mint and dry on paper towels.
Peel the garlic. Puree the garlic, cucumber, coarsely chopped radishes, mint, and the broth in a blender. Mix in the yogurt, and season to taste with salt and pepper.
Chill the soup in a cool place (such as a refrigerator) for 30 minutes. Stir the soup, then pour into chilled glasses. Garnish with the the diced radishes and chopped mint, and serve.