Creamy Cucumber and Dill Soup

With the current toasty temperatures, I know I don’t feel like heating up my kitchen if it can be avoided. That’s why I was so happy to see the ingredients in this week’s box. For an easy no-cook dinner, turn this week’s cucumbers into a refreshing chilled soup, perfect to pair with a side salad of greens and other veggies from our box.

When using garlic in its raw form, I like to blanch the clove in boiling water for about 30 seconds to cut its bite, but I'll leave that choice to you.

2 servings

1 garlic clove

2 tablespoons chopped fresh dill, thick stems removed

3 to 4 medium (about 2 cups) cucumbers, peeled, seeded, and coarsely chopped

1 cup Greek yogurt

1/2 cup cold water

1 tablespoon fresh lemon juice

2 teaspoons olive oil

2 teaspoons honey

Sea or kosher salt

Freshly ground black pepper

In a food processor, with the motor running, drop in the garlic and dill. Stop the machine, add the cucumbers, and pulse until chopped. Add the yogurt, water, lemon juice, oil, honey, salt, and pepper and pulse just to combine. Do not overprocess, you still want some texture from the cucumbers. Season with salt and pepper to taste.

Transfer to a large bowl. Cover and refrigerate for at least 2 hours.


  • The recipe can easily be doubled.

  • For a heartier soup, top with chopped cooked shrimp or homemade croutons.

  • If dill isn’t a favorite, use basil or mint.

  • To chill faster, reduce the water to 1/4 cup and add 2 to 3 ice cubes.