This is a creamy, cool, and refreshing soup, great for the warm days we have been having.
2 cups Greek yogurt
1 cup vegetable broth
6-8 cucumbers, peeled (optional), diced
4 green onions, sliced and divided
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
4 teaspoons fresh lemon juice
1 teaspoon sea salt or to taste
1 diced avocado (optional)
1. In a large bowl, combine Greek yogurt and vegetable broth; set aside. In a food processor, puree half of the cucumbers, 2 sliced green onions, dill, and parsley.
2. Add the cucumber mixture, lemon juice, and salt to the yogurt mixture, whisk to combine.
3. Stir in the rest of the cucumbers and the remaining sliced onions; refrigerate for one hour. Garnish each serving with the chopped dill and the diced avocado, if using, and serve.