Cucumber-Mint Gazpacho Shot
A chilled, vibrant soup that embodies the concept of 'imbibing' with crisp cucumber and fresh mint, served as a refreshing starter. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes pairs medium, peeled and diced Cucumber, Fresh Mint Leaves, medium, seeded and diced Tomato 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 50 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
- 1 medium, peeled and diced Cucumber
- 1/4 cup Fresh Mint Leaves
- 1 medium, seeded and diced Tomato
- 1/4 cup, diced Red Bell Pepper
- 1 cup Vegetable Broth
- 1 tbsp Lime Juice
- 1/4 tsp Salt
Instructions
- Step 1: In a blender, combine 1 medium peeled and diced Cucumber, 1/4 cup Fresh Mint Leaves, 1 medium seeded and diced Tomato, 1/4 cup diced Red Bell Pepper, and 1 cup Vegetable Broth. Blend on low speed for 30 seconds until mostly smooth.
- Step 2: Add 1 tbsp Lime Juice and 1/4 tsp Salt. Blend again for 20 seconds until fully emulsified and vibrant green. Strain through a fine-mesh sieve into a chilled bowl, pressing gently to extract all liquid while discarding solids.
- Step 3: Chill for 15 minutes until thoroughly cold. Pour into small shot glasses (2 oz each) and garnish with a single mint sprig. Serve immediately as a palate-cleansing starter.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cucumber-Mint Gazpacho Shot take to make?
Total time is about 20 minutes (20 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 Cucumber-Mint Gazpacho Shot?
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 fresh mint leaves from drying out.
Can I substitute ingredients in Cucumber-Mint Gazpacho Shot?
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 Cucumber-Mint Gazpacho Shot 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 Cucumber-Mint Gazpacho Shot vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
