English, or hothouse, cucumbers have thin skins, few seeds, and mild flavor. English cucumbers are sold wrapped in plastic, rather than coated in wax.
Process chicken broth, green onions, vinegar, salt, pepper, and half of chopped cucumbers in a food processor until smooth, stopping to scrape down sides.
Add yogurt, and pulse until blended. Pour into a large bowl; stir in remaining chopped cucumbers. Cover and chill 4 to 24 hours. Season with salt to taste just before serving. Garnish, if desired.
*Plain low-fat yogurt may be substituted. Decrease chicken broth to 1/2 cup.
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