INGREDIENTS:

Greek Yogurt                                                            2 cups
Vegetable Broth                                                     1 cup
English Cucumbers                                               2
Green Onions                                                          4
Chopped Fresh Dill                                              2 tablespoon
Chopped Fresh Parsley                                     2 tablespoon
Fresh Lemon Juice                                               4 teaspoon
Salt                                                                                2 teaspoon

DIRECTION:

1. In a large bowl, combine Greek yogurt and vegetable broth; set aside.
2. In a food processor, puree 1 peeled, diced English cucumber, 2 sliced green onions, chopped fresh dill, and chopped fresh parsley.
3. Then add the cucumber mixture, fresh lemon juice, and salt to the yogurt mixture; whisk to combine.
4. Stir in 1 more peeled diced English cucumber and 2 more sliced green onions; refrigerate for 1 hour.

Garnish each servings with chopped dill and croutons