Chilled Mint and Cucumber Gazpacho
A chilled cucumber and mint gazpacho soup with a bright, icy freshness perfect to cool down on warm days. This Mediterranean-inspired soup recipe (vegetarian), ready in about 10 minutes, pairs cucumbers, plain yogurt, 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.
Ingredients
- 3 medium, peeled and chopped cucumbers
- 1 cup plain yogurt
- 1/4 cup, packed fresh mint leaves
- 2 tbsp lime juice
- 1 small, seeded and chopped green bell pepper
- 1, minced garlic clove
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cold water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a blender, combine 3 peeled and chopped cucumbers, 1 small chopped green bell pepper, 1 minced garlic clove, 1/4 cup fresh mint leaves, 1 cup plain yogurt, 2 tbsp lime juice, 2 tbsp extra virgin olive oil, 1 tsp salt, and 1/4 tsp black pepper.
- Step 2: Blend on high speed while gradually adding 1/2 cup cold water until the mixture is smooth and creamy, about 1-2 minutes.
- Step 3: Taste and adjust seasoning with additional salt or lime juice if needed.
- Step 4: Refrigerate the soup for at least 2 hours until very cold and flavors meld.
- Step 5: Serve chilled, garnished with a few fresh mint leaves and a drizzle of olive oil.
Frequently asked questions
How long does Chilled Mint and Cucumber Gazpacho take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Mint and Cucumber Gazpacho?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cucumbers from drying out.
Can I substitute ingredients in Chilled Mint and Cucumber Gazpacho?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Mint and Cucumber Gazpacho for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Mint and Cucumber Gazpacho vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
