In a blender or food processor, combine the diced cucumbers, Greek yogurt, vegetable broth, minced garlic, lemon juice, olive oil, salt, black pepper, and cayenne pepper (if using). Blend until smooth and creamy.

Taste the mixture and adjust the seasoning if necessary. If you prefer a thinner consistency, add more vegetable broth until desired thickness is reached.

Stir in the chopped dill, mixing well.

Transfer the gazpacho to a large bowl or pitcher, cover, and refrigerate for at least 2 hours to chill and allow the flavors to meld.

Before serving, give the gazpacho a good stir. Serve in bowls or cups, garnished with chopped green onions and additional dill.