Hydration-Boosting Cucumber-Mint Soup
A refreshing, electrolyte-rich cold soup to combat dizziness and replenish fluids, featuring cucumbers and hydrating herbs. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs cucumbers, fresh mint, coconut water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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
- 2 large (about 1 lb) cucumbers
- 1/2 cup finely chopped fresh mint
- 1/2 cup coconut water
- 1 tbsp lemon juice
- 1/4 tsp sea salt
- 1 tsp olive oil
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Equipment for this recipe
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Instructions
- Step 1: Peel cucumbers and dice into 1/2-inch cubes; place in a blender with coconut water, lemon juice, 1/4 cup mint, and sea salt.
- Step 2: Blend on low speed for 1 minute, then increase to high for 30 seconds until completely smooth and no chunks remain.
- Step 3: Chill soup in the refrigerator for at least 30 minutes to enhance flavors and temperature.
- Step 4: Just before serving, stir in remaining 1/4 cup mint and 1 tsp olive oil for a bright, aromatic finish.
- Step 5: Serve chilled in bowls, garnished with extra mint leaves for a refreshing, hydrating experience.
