Cucumber-Mint Gazpacho with Avocado Oil Drizzle
A chilled, hydrating soup that supports electrolyte balance during Whole30 transitions, featuring crisp cucumbers and fresh mint. This Mediterranean-inspired soup recipe (low-sodium), ready in about 30 minutes, pairs cucumber, red bell pepper, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 125 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
- 2 cups diced cucumber
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped fresh mint leaves
- 2 tbsp avocado oil
- 1 tbsp lemon juice
- 1/4 tsp sea salt
- 1 tbsp chopped fresh dill
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Equipment for this recipe
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Instructions
- Step 1: Pulse 2 cups diced cucumber and 1/2 cup diced red bell pepper in a food processor until finely chopped, about 30 seconds.
- Step 2: Transfer mixture to a bowl, then add 1/4 cup finely chopped fresh mint, 1 tbsp lemon juice, 1/4 tsp sea salt, and 1 tbsp chopped fresh dill. Stir until combined.
- Step 3: Chill for at least 2 hours. Before serving, drizzle with 2 tbsp avocado oil and gently stir to distribute.
