Cucumber-Mint Gazpacho with Cucumber Ribbons

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A refreshing, hydrating soup that combats bloating and nausea with electrolyte-packed cucumbers and cooling mint. This mediterranean-inspired whole30 ready in about 20 minutes pairs large cucumbers, red bell pepper, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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

• 3 large cucumbers
• 1 red bell pepper
• 1/2 red onion
• 1/4 cup fresh mint
• 2 medium cucumber
• 2 tbsp avocado oil
• 1 lime
• 1 tsp sea salt

Instructions

1. Step 1: Core and dice 3 large cucumbers, bell pepper, and red onion into 1/4-inch pieces. Place in a blender with 1/4 cup mint leaves, 1 tbsp lime juice, and 1/2 tsp sea salt.
2. Step 2: Blend on low for 1 minute, then increase to high for 30 seconds until completely smooth. Add 1/4 cup cold water if too thick.
3. Step 3: Slice 2 medium cucumbers into thin ribbons using a vegetable peeler. Toss with 1 tbsp avocado oil and 1/4 tsp sea salt, then let sit for 5 minutes to soften slightly.
4. Step 4: Chill gazpacho for at least 1 hour. Just before serving, swirl in remaining mint leaves and garnish with cucumber ribbons.
5. Step 5: Serve chilled in bowls with a small sprinkle of additional sea salt and lime zest for enhanced flavor and electrolyte balance.