Cucumber-Melon Gazpacho with Fresh Mint

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A refreshing, chilled gazpacho featuring juicy cantaloupe and cucumber, brightened with fresh mint and lime — ideal for keeping cool during transport. This Mexican-inspired salad recipe, ready in about 25 minutes, pairs cucumber, cantaloupe, red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 80 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 cups (300g), peeled and diced cucumber
• 1 cup (150g), diced cantaloupe
• 1/2 cup (75g), diced red bell pepper
• 1/4 cup (60ml), finely chopped red onion
• 1/4 cup (15g), chopped cilantro
• 2 tbsp lime juice
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 cup (120ml) cold water
• 1/4 cup (15g), chopped mint leaves

Blenders that make this properly smooth → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a blender, combine 2 cups diced cucumber, 1 cup diced cantaloupe, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1 tbsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and 1/2 cup cold water. Blend until smooth and creamy, about 2 minutes.
2. Step 2: Transfer to a bowl and stir in 1/4 cup chopped mint leaves. Cover and chill for at least 2 hours to meld flavors and cool completely.
3. Step 3: Serve chilled in bowls, garnished with extra mint leaves per serving.