3 C. plain yogurt, preferably Greek-style or whole milk

5 medium English cucumbers, peeled, seeded, and roughly chopped

1/2 bunch celery (about 4 long stalks), roughly chopped

1 green bell pepper, seeded, cored, roughly chopped

3 green onions, white and green parts, roughly chopped

1/2 bunch fresh cilantro, leaves and stems

1/2 bunch fresh dill, leaves only, plus a few sprigs for garnish

Kosher salt and freshly ground black pepper

Sugar

Garnish: 2 medium pink radishes, grated

 

In a blender, puree yogurt, cucumbers, celery, bell peppers, green onions, cilantro and dill in batches until smooth. Season with salt, pepper and sugar to taste. Cover and refrigerate for at least 2 hours or up to 2 days. Serve soup in chilled bowls or salted glasses with dill sprigs and grated radish for garnish.