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


  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.