2 pounds fresh cucumbers, peeled and diced

1 cup Greek yogurt

1/4 cup fresh parsley, chopped

1/2 cup fresh dill, chopped

1 medium onion, quartered

1/2 cup water

Salt, to taste

Black pepper, to taste

Lemon juice, to taste (optional)

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Peel and dice the cucumbers, then place them in a blender or food processor.
Add yogurt, parsley, dill, onion, water, salt, and pepper. Optionally add lemon juice for brightness.
Blend until smooth and creamy, adjusting seasoning as needed.
Transfer soup to the refrigerator and chill for at least 1 hour before serving.
Serve cold, garnished with extra dill or parsley.

Peel cucumbers for a smoother texture, or leave peel on for extra fiber.

Greek yogurt adds creaminess, but sour cream or plant-based yogurt can be substituted.

English cucumbers work best due to fewer seeds and less wateriness.

Add garlic or avocado for extra flavor and creaminess.

Do not freeze, as texture changes after thawing.