Cucumber-Watercress Soup

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4 large cucumbers (about 3 1/2 pounds)—peeled, seeded and cut into chunks

1 cup (packed) watercress sprigs

10 dill sprigs

2 tablespoons white wine vinegar

1 tablespoon extra-virgin olive oil, plus more for drizzling


1 1/2 cups plain yogurt

Freshly ground pepper

4 radishes, finely chopped

2 scallions, finely chopped

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