This chilled soup is delicious as an appetizer on a hot summer evening, paired with a salad to make a meal, or for lunch.
2 cup seedless cucumber, peeled and diced
1 cup water
2 cup 0% plain greek yogurt
2 green onion, diced
2 tsp Dijon Mustard
4 tbsp fresh dill
4 tbsp fresh parsley or Italian seasoning
1/2 tsp garlic powder
1 tbsp olive olive oil
1/2 tsp celery seed
Salt and pepper to taste
Add all the ingredients to your food processor and blend until nice and smooth.
Refrigerate for at least 4 hours before serving.
Serve chilled and garnish with a few slices of cucumber and sprigs of fresh dill.