Cucumber-Mint Gazpacho with Red Bell Pepper
A chilled, hydrating soup featuring crisp cucumbers and a refreshing mint infusion, perfect for warm evenings. This mediterranean-inspired soups (whole30) ready in about 20 minutes pairs medium (about 1 lb) cucumber, medium red bell pepper, chopped fresh mint for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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
- 2 medium (about 1 lb) cucumber
- 1 medium red bell pepper
- 1/4 cup chopped fresh mint
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1/2 tsp sea salt
- 1 cup ice cubes
Instructions
- Step 1: Peel and dice the cucumber and red bell pepper into 1/2-inch pieces, then transfer to a blender.
- Step 2: Add 1/4 cup chopped fresh mint, 3 tbsp extra-virgin olive oil, 2 tbsp lemon juice, and 1/2 tsp sea salt to the blender.
- Step 3: Blend on high for 1 minute until completely smooth, then add 1 cup ice cubes and blend for another 30 seconds until chilled and creamy.
- Step 4: Strain through a fine-mesh sieve into a chilled bowl if desired, then refrigerate for at least 2 hours before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cucumber-Mint Gazpacho with Red Bell Pepper 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 Red Bell Pepper?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium (about 1 lb) cucumber from drying out.
Can I substitute ingredients in Cucumber-Mint Gazpacho with Red Bell Pepper?
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 Red Bell Pepper for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Cucumber-Mint Gazpacho with Red Bell Pepper whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
