2 European cucumbers (about 1 pound each), cut into 2-inch chunks 2 cups plain yogurt 1 clove garlic, finely minced 1 teaspoon white wine vinegar 3/4 teaspoon salt 1/4 teaspoon white pepper 2 tablespoons slivered radish (1 to 2 radishes), reserved in ice water Maldon sea salt 4 small basil leaves, cut into julienne strips

Step 1 In a blender, puree the cucumber and yogurt together in batches until smooth. Pour each batch into a large bowl.

Step 2 Stir in the garlic, vinegar, salt and pepper. This makes about 6 cups soup.

Step 3Cover and refrigerate several hours or overnight until well chilled.

Step 4To serve, top each serving with slivered radish, a sprinkle of Maldon salt and a few julienne-cut basil leaves.

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