Hydrating Cucumber-Mint Gazpacho

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A chilled soup that combats dehydration-related headaches with high-water-content vegetables and calming herbs. This Mediterranean-inspired Whole30 recipe (low-sodium), ready in about 25 minutes, pairs cucumber, celery, fresh mint for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 4, 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.

Prep: 25 min Serves 4 Mediterranean cuisine 185 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place diced cucumber, celery, and mint in a blender. Add lime juice, avocado, olive oil, and sea salt.
  2. Step 2: Blend on low speed until mostly smooth, scraping down sides as needed, until no large herb pieces remain.
  3. Step 3: Transfer to a bowl, cover, and refrigerate for at least 2 hours to chill thoroughly and allow flavors to meld.

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