Cucumber-Mint Gazpacho with Lemon Zest
A chilled, hydrating soup that combats Whole30 headaches with high water content and electrolytes, featuring fresh herbs and no added salt. This Mediterranean-inspired Whole30 recipe, ready in about 25 minutes, pairs cucumber, cherry tomatoes, red bell pepper 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 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, peeled and diced cucumber
- 1 cup, halved cherry tomatoes
- 1/2 cup, finely diced red bell pepper
- 1/4 cup, loosely packed fresh mint leaves
- 1, zested and juiced lemon
- 1/2, pitted and diced avocado
- 1 tbsp extra-virgin olive oil
- pinch (for electrolyte balance) sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Combine diced cucumber, cherry tomatoes, red bell pepper, and mint in a blender. Blend on low for 10 seconds until coarsely chopped.
- Step 2: Add lemon zest, lemon juice, avocado, olive oil, and sea salt. Blend until completely smooth and vibrant green, scraping down sides as needed.
- Step 3: Chill for at least 2 hours until cold and thickened, stirring once to ensure even texture.
