Icy Minted Cucumber Gazpacho with Lime
A chilled cucumber soup with fresh mint and lime for a bright, icy flavor perfect for hot days or as a refreshing starter. This mediterranean-inspired soups (vegetarian) ready in about 10 minutes pairs packed fresh mint leaves, freshly squeezed lime juice, plain Greek yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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
- 2 medium (about 12 oz), peeled and roughly chopped seedless cucumber
- 1/4 cup, packed fresh mint leaves
- 3 tbsp, freshly squeezed lime juice
- 1/2 cup plain Greek yogurt
- 2 tbsp olive oil
- 1 cup cold water
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a blender, combine 2 peeled and roughly chopped seedless cucumbers (about 12 oz), 1/4 cup fresh mint leaves, and 3 tbsp freshly squeezed lime juice. Blend on high until finely pureed.
- Step 2: Add 1/2 cup plain Greek yogurt, 2 tbsp olive oil, 1 cup cold water, 3/4 tsp salt, and 1/4 tsp black pepper to the blender. Blend again until smooth and creamy.
- Step 3: Pour the mixture into a large bowl, cover, and refrigerate for at least 2 hours to chill and allow flavors to meld.
- Step 4: Before serving, stir the gazpacho gently and adjust seasoning with additional salt or lime juice if needed. Serve cold with a sprig of fresh mint as garnish.
Frequently asked questions
How long does Icy Minted Cucumber Gazpacho with Lime take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Icy Minted Cucumber Gazpacho with Lime?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep packed fresh mint leaves from drying out.
Can I substitute ingredients in Icy Minted Cucumber Gazpacho with Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Icy Minted Cucumber Gazpacho with Lime for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Icy Minted Cucumber Gazpacho with Lime vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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