In a large bowl, combine 2 cups Greek yogurt and 1 cup vegetable broth; set aside.
In a food processor, puree 1 peeled, diced English cucumber, 2 sliced green onions, 2 tablespoons chopped fresh dill, and 2 tablespoons chopped fresh parsley.
Add the cucumber mixture, 4 teaspoons fresh lemon juice (a little over 1/3 lemon), and 2 teaspoons 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.