Fresh Cucumber-Mint Gazpacho with Herbed Croutons
A chilled, refreshing soup featuring crisp cucumbers, zesty mint, and garlic, topped with homemade herbed croutons for a perfect summer starter. This mediterranean-inspired salads (vegan) ready in about 35 minutes pairs cucumbers, ripe tomatoes, red bell pepper 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 180 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 medium (peeled and diced) cucumbers
- 2 cups (chopped) ripe tomatoes
- 1/2 cup (chopped) red bell pepper
- 1/4 cup (finely diced) red onion
- 1/4 cup (finely chopped) fresh mint
- 2 tbsp (finely chopped) fresh basil
- 1 clove (minced) garlic
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1/2 cup (diced for croutons) cucumber
- 1 slice (1/2 inch thick) baguette
- 1/2 tsp dried oregano
- 1 tsp sea salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Blend 2 diced cucumbers, 2 cups chopped tomatoes, 1/2 cup chopped red bell pepper, 1/4 cup diced red onion, 1/4 cup chopped mint, 2 tbsp chopped basil, 1 minced garlic clove, 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp salt, and 1/4 tsp black pepper in a blender until completely smooth, about 2 minutes.
- Step 2: Strain mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract all liquid, then refrigerate for at least 2 hours.
- Step 3: Preheat oven to 375°F (190°C). Toss 1/2 cup diced cucumber with 1 tbsp olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and bake for 15 minutes until golden and crisp.
- Step 4: To serve, ladle gazpacho into bowls. Top each with 2 tbsp herbed croutons and a sprinkle of fresh mint.
Frequently asked questions
How long does Fresh Cucumber-Mint Gazpacho with Herbed Croutons take to make?
Total time is about 35 minutes (20 min prep + 15 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 Fresh Cucumber-Mint Gazpacho with Herbed Croutons?
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 cucumbers from drying out.
Can I substitute ingredients in Fresh Cucumber-Mint Gazpacho with Herbed Croutons?
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 Fresh Cucumber-Mint Gazpacho with Herbed Croutons 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 Fresh Cucumber-Mint Gazpacho with Herbed Croutons vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.








