Ingredients

2 Cucumbers, peeled and diced
4 Green onions, sliced
2 Tablespoons dill, chopped
2 Tablespoons parsley, chopped
2 Cups Greek yogurt
1 Cup vegetable broth
4 Teaspoons lemon juice
2 Teaspoons salt

Directions

1. Add one cucumber, 2 green onions, dill, and parsley to a food processor and process until pureed.
2. In a large bowl, combine the puree, yogurt, vegetable broth, lemon juice, and salt.
3. Add the remaining cucumber and green onions to the yogurt mixture and stir.

Refrigerate the soup for one hour before serving.

Ingredients

1 Pound strawberries, diced
1 Pound pineapple, diced
2 Mangos, diced
12 ounces blueberries
12 ounces cherries, halved
4 kiwis, diced
1 Cup peaches, diced
2 Bananas, diced
¼ Cup honey
2 Teaspoons lemon zest
2 Tablespoons lemon juice

Directions

1. In a large bowl toss together strawberries, pineapple, mango, blueberries, cherries, kiwis, peaches, and banana.
2. In a small bowl whisk together honey, lemon zest, and lemon juice.
3. Pour honey mixture over fruit when ready to serve.