Cucumber-Mint Gazpacho with Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A refreshing chilled soup that highlights crisp cucumbers and cooling mint, perfect for hot summer days. This mediterranean-inspired salads (vegan) ready in about 20 minutes pairs medium cucumber, cherry tomatoes, fresh mint 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 85 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 medium cucumber
• 1 cup cherry tomatoes
• 1/4 cup fresh mint
• 1/4 cup red onion
• 1/2 cup cucumber
• 2 tbsp white wine vinegar
• 1 tbsp extra virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Peel and dice 2 medium cucumbers into 1/2-inch cubes. Remove stems from 1 cup cherry tomatoes and quarter them. Finely chop 1/4 cup fresh mint and 1/4 cup red onion.
2. Step 2: In a blender, combine diced cucumbers, cherry tomatoes, mint, red onion, 1/2 cup cucumber (for texture), 2 tbsp white wine vinegar, 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper. Blend on low for 30 seconds, then increase to high for 60 seconds until completely smooth and no chunks remain.
3. Step 3: Strain the mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract all liquid. Discard solids. Chill for at least 2 hours until cold and refreshing.