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 summer cookout recipe (vegan, gluten free), ready in about 15 minutes, pairs English cucumber, grapefruit segments, and orange segments for a weeknight-friendly dinner. 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 "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 English cucumber, peeled and chopped
• 1 cup grapefruit segments, peeled and chopped
• 1 cup orange segments, peeled and chopped
• 1 small jalapeño pepper, seeded and minced
• 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.