Gin and Tonic Cucumber Gazpacho with Mint

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A refreshing chilled cucumber gazpacho enhanced with gin and tonic water and brightened with fresh mint for a light, aromatic appetizer. This Mediterranean soup recipe, ready in about 15 minutes, pairs cucumbers, green bell pepper, and shallot for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 medium cucumbers, peeled and chopped
• 1 small green bell pepper, seeded and chopped
• 1 small shallot, chopped
• 2 tbsp fresh lime juice
• 1/4 cup gin
• 1 cup tonic water
• 10 fresh mint leaves, plus extra for garnish
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a blender, combine 3 peeled and chopped cucumbers, 1 small chopped green bell pepper, 1 small chopped shallot, 2 tbsp fresh lime juice, 1/4 cup gin, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Blend on high until smooth, then add 10 fresh mint leaves and pulse briefly to incorporate without fully pureeing.
3. Step 3: Pour blended mixture into a large bowl and stir in 1 cup tonic water gently.
4. Step 4: Refrigerate the gazpacho for at least 2 hours until well chilled and flavors meld.
5. Step 5: Serve cold in bowls or glasses, garnished with additional mint leaves for a cool, aromatic starter.