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