Citrus-Infused Chilled Cucumber Gazpacho
A vibrant, chilled summer soup blending crisp cucumbers with zesty citrus and fresh herbs for a revitalizing appetizer. This spanish-inspired soups (vegetarian, gluten free) ready in about 10 minutes pairs freshly squeezed lime juice, freshly squeezed orange juice, stalks, chopped green onion 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 large cucumbers
- 3 tbsp, freshly squeezed lime juice
- 1/4 cup, freshly squeezed orange juice
- 2 stalks, chopped green onion
- 1/4 cup, chopped fresh cilantro
- 1 small, seeded and chopped jalapeño pepper
- 2 tbsp extra virgin olive oil
- 3/4 tsp sea salt
- 1/2 tsp, freshly ground black pepper
- 1/2 cup cold water
Instructions
- Step 1: In a blender, combine 3 medium peeled and chopped cucumbers, 3 tbsp freshly squeezed lime juice, 1/4 cup freshly squeezed orange juice, 2 chopped green onion stalks, 1/4 cup chopped fresh cilantro, 1 small seeded and chopped jalapeño pepper, 2 tbsp extra virgin olive oil, 3/4 tsp sea salt, 1/2 tsp freshly ground black pepper, and 1/2 cup cold water. Blend on high until smooth and creamy.
- Step 2: Transfer the soup to a large bowl or pitcher, cover, and refrigerate for at least 2 hours to chill and let flavors meld.
- Step 3: Before serving, stir the chilled soup and adjust seasoning with additional salt or lime juice if needed. Serve in bowls garnished with extra cilantro leaves or thin cucumber slices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus-Infused Chilled 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 Citrus-Infused Chilled 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 freshly squeezed lime juice from drying out.
Can I substitute ingredients in Citrus-Infused Chilled 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 Citrus-Infused Chilled 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 Citrus-Infused Chilled Cucumber Gazpacho vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
