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 soup recipe (low-sodium), ready in about 30 minutes, pairs cucumber, red bell pepper, and fresh mint leaves for a weeknight-friendly dinner. 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 "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 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.
