Gin-Infused Cucumber and Mint Gazpacho
A refreshing cold Spanish soup blending gin with crisp cucumber and fresh mint, perfect for hot summer days. This Spanish-inspired soup recipe, ready in about 15 minutes, pairs seedless cucumbers, plain Greek yogurt, dry gin 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
- 3 medium, peeled and chopped seedless cucumbers
- 1 cup plain Greek yogurt
- 1/4 cup dry gin
- 1/4 cup fresh mint leaves
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cold water
- 2 thinly sliced for garnish scallions
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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: In a blender, combine 3 peeled and chopped medium seedless cucumbers, 1 cup plain Greek yogurt, 1/4 cup dry gin, 1/4 cup fresh mint leaves, 2 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1/2 cup cold water and blend until smooth and creamy.
- Step 2: Chill the gazpacho in the refrigerator for at least 1 hour to allow flavors to meld and soup to become cold.
- Step 3: Before serving, stir the gazpacho gently and ladle into bowls. Garnish each serving with 2 thinly sliced scallions and a small mint sprig for freshness.
