This recipe is from Country Living.
2 cups Greek yogurt
1 cup vegetable broth
2 cucumbers, peeled, diced, and divided
4 green onions, sliced, divided
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
4 teaspoons (a little over 1/3 lemon) fresh lemon juice
2 teaspoons salt
In a large bowl, combine Greek yogurt and vegetable broth; set aside.
In a food processor, purée 1 peeled, diced English cucumber, 2 sliced green onions, chopped fresh dill, and chopped fresh parsley.
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 serving with chopped dill and croutons.