Cucumber-Mint Gazpacho with Herb Croutons

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A chilled, refreshing soup featuring cool cucumber, bright mint, and crunchy herb-crusted croutons for a vibrant summer meal. This spanish-inspired salads (vegan) ready in about 33 minutes pairs Cucumbers, Cherry tomatoes, Red onion 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 80 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 large (about 1 lb), peeled and diced Cucumbers
• 1 cup, halved Cherry tomatoes
• 1/4 cup, finely chopped Red onion
• 1/4 cup, chopped Fresh mint
• 1 tbsp Lemon juice
• 1/4 cup (from reserved juice) Cucumber juice
• 1 tsp Extra virgin olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 slice, cut into 1/2-inch cubes Baguette
• 1 tbsp, chopped Fresh thyme
• 1/2 tbsp Olive oil

Instructions

1. Step 1: Blend 2 peeled and diced cucumbers, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh mint, 1 tbsp lemon juice, 1/4 cup cucumber juice, 1 tsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a blender until smooth, about 1 minute.
2. Step 2: Strain mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract liquid; discard pulp. Chill for 1 hour.
3. Step 3: Toss 1 slice baguette (cut into 1/2-inch cubes) with 1/2 tbsp olive oil and 1 tbsp chopped fresh thyme on a baking sheet. Bake at 375°F (190°C) for 8 minutes until golden, then cool completely.