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
- Add one cucumber, 2 green onions, dill, and parsley to a food processor and process until pureed.
- In a large bowl, combine the puree, yogurt, vegetable broth, lemon juice, and salt.
- Add the remaining cucumber and green onions to the yogurt mixture and stir.
Refrigerate the soup for one hour before serving.