Chilled Cucumber and Mango Gazpacho with Mint

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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-inspired summer cookout recipe (vegetarian), ready in about 10 minutes, pairs cucumber, ripe mango, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.

Prep: 10 min Serves 4 Spanish cuisine 90 cal/serving

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Ingredients

2 medium, peeled and chopped cucumber
1 large, peeled and diced ripe mango
10 large leaves, 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
1/4 tsp black pepper
1/2 cup cold water

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Instructions

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.
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.
Step 3: Taste and adjust seasoning if needed, adding extra salt or lime juice for brightness.
Step 4: Chill the gazpacho in the refrigerator for at least 1 hour before serving.
Step 5: Serve in chilled bowls garnished with a small mint leaf and a drizzle of olive oil for a refreshing summer soup.