Citrus and Cucumber Gazpacho with Mint and Jalapeño

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A chilled, zesty gazpacho blending cucumber, citrus, and a touch of jalapeño for refreshing summer coolness. This Spanish-inspired summer cookout recipe (vegan, gluten free), ready in about 15 minutes, pairs English cucumber, grapefruit segments, orange segments for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 2 medium, peeled and chopped English cucumber
• 1 cup, peeled and chopped grapefruit segments
• 1 cup, peeled and chopped orange segments
• 1 small, seeded and minced jalapeño pepper
• 1/4 cup fresh mint leaves
• 2 tbsp fresh lime juice
• 2 tbsp extra virgin olive oil
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cold water
• 1 cup ice cubes

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Instructions

1. Step 1: In a blender, combine 2 medium peeled and chopped English cucumbers, 1 cup chopped grapefruit segments, 1 cup chopped orange segments, 1 small seeded and minced jalapeño pepper, and 1/4 cup fresh mint leaves. Blend until smooth.
2. Step 2: Add 2 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 3/4 tsp salt, 1/4 tsp black pepper, 1/2 cup cold water, and 1 cup ice cubes to the blender. Pulse for 30 seconds until chilled and slightly frothy.
3. Step 3: Taste and adjust seasoning with additional salt or lime juice if needed. Chill in the refrigerator for 30 minutes before serving for maximum flavor and refreshment.