Cucumber-Mint Gazpacho with Herbed Chickpea Croutons

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A chilled, hydrating soup that supports digestion and reduces inflammation, featuring Whole30-compliant croutons for texture. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 35 minutes, pairs cucumbers, tomatoes, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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, diced cucumbers
• 2 medium, diced tomatoes
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh mint
• 1 medium, diced cucumber
• 2 tbsp avocado oil
• 1 can (15 oz), drained and rinsed chickpeas
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp, chopped fresh dill

Blenders that make this properly smooth → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Pulse diced cucumbers, tomatoes, red onion, and 1/4 cup fresh mint in a blender until smooth. Add 2 tbsp avocado oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Blend for 60 seconds until creamy.
2. Step 2: Chill soup in the refrigerator for at least 2 hours to allow flavors to meld.
3. Step 3: Heat 1 tbsp avocado oil in a skillet over medium heat. Add drained chickpeas and 1/4 tsp sea salt, cooking for 8-10 minutes until golden and crispy, stirring occasionally.
4. Step 4: Stir fresh dill into the chilled soup just before serving.
5. Step 5: Top each bowl of gazpacho with crispy chickpea croutons and a sprinkle of remaining mint for freshness.