Hydrating Cucumber-Melon Gazpacho with Sea Salt Boost
A refreshing, electrolyte-rich soup to combat headaches and nausea during Whole30, featuring crisp cucumbers, sweet melon, and a pinch of sea salt for balanced hydration. This Mediterranean-inspired Whole30 recipe, ready in about 20 minutes, pairs cucumber, cantaloupe, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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
- 1 medium (about 12 oz) cucumber
- 1 cup (150g), seeded cantaloupe
- 1/2 medium (50g) avocado
- 2 tbsp lime juice
- 1/2 tsp sea salt
- 2 tbsp, finely chopped fresh mint
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Equipment for this recipe
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Instructions
- Step 1: Peel and dice cucumber into 1/2-inch cubes, then pulse in a food processor until coarsely chopped (about 1 minute until mostly smooth but still slightly textured).
- Step 2: Add cantaloupe, avocado, and lime juice to the processor, and blend for 30 seconds until fully incorporated with no visible chunks.
- Step 3: Transfer to a bowl, stir in sea salt until dissolved, and chill for at least 30 minutes until cool and flavors meld.
- Step 4: Garnish with fresh mint before serving, ensuring the mint is just folded in without bruising.
