• 3 cucumbers, halved, peeled, seeds scraped out with a spoon and diced
  • 1 teaspoon salt
  • 5 scallions, chopped
  • 1/4 cup fresh lemon juice
  • 2 cups low-fat buttermilk
  • 2 cups low-fat Greek yogurt
  • 2 tablespoons chopped fresh dill
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup chopped fresh parsley

Sprinkle cucumbers with salt and let stand for 15 minutes. Put cucumbers, scallions, lemon juice, buttermilk, yogurt dill, broth and parsley in a blender or food processor and purée until smooth. Add more salt to taste. Refrigerate for 45 minutes before serving.