Chilled Cucumber and Mango Gazpacho with Mint

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant cold soup featuring the crispness of cucumber and the tropical sweetness of mango, accented with fresh mint for a cooling summer appetizer. This Spanish summer cookout recipe (vegetarian), ready in about 10 minutes, pairs cucumber, ripe mango, and fresh mint leaves for a weeknight-friendly dinner. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium cucumber, peeled and chopped
• 1 large ripe mango, peeled and diced
• 10 large fresh mint leaves, roughly chopped
• 2 tbsp lime juice, freshly squeezed
• 1/2 cup plain Greek yogurt
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cold water

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a blender, combine 2 peeled and chopped medium cucumbers, 1 large peeled and diced ripe mango, 10 roughly chopped fresh mint leaves, 2 tbsp freshly squeezed lime juice, 1/2 cup plain Greek yogurt, 2 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Add 1/2 cup cold water and blend on high speed for 1-2 minutes until the mixture is smooth and creamy with a bright green color.
3. Step 3: Taste and adjust seasoning if needed, adding extra salt or lime juice for brightness.
4. Step 4: Chill the gazpacho in the refrigerator for at least 1 hour before serving.
5. Step 5: Serve in chilled bowls garnished with a small mint leaf and a drizzle of olive oil for a refreshing summer soup.