Cold Cucumber Soup with Mint

In a small bowl, toss the cucumber, radishes, garlic and 2 tablespoons each of the mint and dill. In a medium bowl, whisk the yogurt with the milk, lemon juice and olive oil. Stir the vegetables into the yogurt and season with salt and pepper. Set the bowl over a larger bowl of ice water and stir occasionally until chilled, about 10 minutes. Ladle the soup into bowls, sprinkle with the remaining 1 tablespoon each of mint and dill and serve.