Cucumber-Mint Gazpacho with Herbed Tuna

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing, cooling soup to reset digestion and support skin health after Whole30 challenges. This mediterranean-inspired salads ready in about 20 minutes pairs cucumber, fresh mint, 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 2, 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.

Prep: 20 min Serves 2 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and dice cucumber into 1/4-inch cubes; place in a blender with 1/4 cup mint, 1/4 diced red onion, 1 minced garlic clove, and 1/2 cup coconut water. Blend on low for 30 seconds until smooth.
  2. Step 2: Strain mixture through a fine-mesh sieve into a bowl, pressing to extract all liquid. Discard pulp.
  3. Step 3: Stir in 2 tbsp olive oil, 1/4 tsp sea salt, and 1 tbsp lemon juice until emulsified. Chill for 30 minutes.
  4. Step 4: Flake canned tuna into small pieces and mix with 1 tbsp chopped mint, 1/2 lemon juice, and 1/4 tsp sea salt.
  5. Step 5: Serve chilled gazpacho in bowls, topping each with 2 tbsp tuna mixture. Garnish with remaining mint leaves and a thin lemon slice for bright, skin-clearing flavor.

Frequently asked questions

How long does Cucumber-Mint Gazpacho with Herbed Tuna take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cucumber-Mint Gazpacho with Herbed Tuna?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Cucumber-Mint Gazpacho with Herbed Tuna?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cucumber-Mint Gazpacho with Herbed Tuna for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cucumber-Mint Gazpacho with Herbed Tuna?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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