Chilled Mint and Cucumber Gazpacho

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A chilled cucumber and mint gazpacho soup with a bright, icy freshness perfect to cool down on warm days. This Mediterranean soup recipe (vegetarian), ready in about 10 minutes, pairs cucumbers, plain yogurt, 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

• 3 medium cucumbers, peeled and chopped
• 1 cup plain yogurt
• 1/4 cup fresh mint leaves, packed
• 2 tbsp lime juice
• 1 small green bell pepper, seeded and chopped
• 1 garlic clove, minced
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cold water

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Instructions

1. 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.
2. 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.
3. Step 3: Taste and adjust seasoning with additional salt or lime juice if needed.
4. Step 4: Refrigerate the soup for at least 2 hours until very cold and flavors meld.
5. Step 5: Serve chilled, garnished with a few fresh mint leaves and a drizzle of olive oil.