Cucumber-Mint Gazpacho with Citrus Zest

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A chilled, herbaceous soup that captures the essence of summer sun—cool, crisp, and bursting with fresh flavors. This spanish-inspired soups (vegetarian) ready in about 25 minutes pairs medium cucumbers, red bell pepper, fresh mint for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 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 medium cucumbers
• 1/2 red bell pepper
• 1/4 cup fresh mint
• 1 lime
• 1 cup vegetable broth
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Peel and dice 2 medium cucumbers and 1/2 red bell pepper. Place in a food processor with 1/4 cup fresh mint, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Process until smooth, scraping down sides as needed.
2. Step 2: Add 1 cup vegetable broth and process for 1 minute until fully incorporated. Squeeze 1 lime over the mixture, then add 1 tsp lime zest and pulse once more to combine.
3. Step 3: Transfer to a bowl, cover, and chill for at least 2 hours. Before serving, taste and adjust seasoning with additional salt or lime juice if needed. Serve cold in small bowls with a mint sprig garnish.