Gin and Cucumber Cucumber Gazpacho with Mint
A refreshing cold cucumber gazpacho enhanced with gin and fresh mint, perfect for warm days or as a sophisticated starter. This mediterranean-inspired soups ready in about 15 minutes pairs large cucumbers, peeled and chopped, gin, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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
- 3 cups large cucumbers, peeled and chopped
- 2 oz gin
- 1/4 cup fresh mint leaves
- 1 small shallot, chopped
- 2 tbsp lime juice
- 2 tbsp extra virgin olive oil
- 1/2 cup cold water
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a blender, combine 3 cups peeled and chopped large cucumbers, 1 small chopped shallot, 1/4 cup fresh mint leaves, 2 tbsp lime juice, 2 oz gin, 2 tbsp extra virgin olive oil, 1/2 cup cold water, 1 tsp salt, and 1/4 tsp black pepper.
- Step 2: Blend on high speed for 2-3 minutes until smooth and frothy. Taste and adjust seasoning with additional salt or lime juice if needed.
- Step 3: Chill the gazpacho in the refrigerator for at least 1 hour until cold and flavors meld.
- Step 4: Serve in chilled bowls garnished with a few mint leaves and a drizzle of olive oil for a fresh, cooling appetizer.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gin and Cucumber Cucumber Gazpacho with Mint take to make?
Total time is about 15 minutes (15 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 Gin and Cucumber Cucumber Gazpacho with Mint?
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 gin from drying out.
Can I substitute ingredients in Gin and Cucumber Cucumber Gazpacho with Mint?
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 Gin and Cucumber Cucumber Gazpacho with Mint 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.
What goes well with Gin and Cucumber Cucumber Gazpacho with Mint?
Mediterranean soups 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.
