Hydrating Cucumber-Mint Soup

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A refreshing, chilled soup packed with hydrating ingredients and anti-inflammatory herbs to soothe headaches and support overall wellness. This American-inspired Whole30 recipe (anti-inflammatory), ready in about 15 minutes, pairs cucumber, mint leaves, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 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.

Ingredients

• 2 cups, peeled and diced cucumber
• 1/2 cup, packed mint leaves
• 1 cup, pitted and peeled avocado
• 1/4 cup lime juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 cup water

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Add 2 cups peeled and diced cucumber, 1/2 cup packed fresh mint leaves, 1 cup pitted and peeled avocado, 1/4 cup lime juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper to a high-speed blender; blend on low for 30 seconds until mostly smooth, then increase to high for 45 seconds until completely creamy and vibrant green.
2. Step 2: With the blender running on high, slowly pour in 1 cup cold water through the feed tube over 20 seconds, blending for an additional 15 seconds until the soup is smooth and emulsified.
3. Step 3: Transfer to a chilled bowl, cover, and refrigerate for at least 1 hour to allow flavors to meld and the soup to cool completely before serving.