Icy Minted Cucumber Gazpacho with Lime

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 soup recipe (vegetarian), ready in about 10 minutes, pairs seedless cucumber, fresh mint leaves, and lime juice for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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) seedless cucumber, peeled and roughly chopped
• 1/4 cup fresh mint leaves, packed
• 3 tbsp lime juice, freshly squeezed
• 1/2 cup plain Greek yogurt
• 2 tbsp olive oil
• 1 cup cold water
• 3/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. 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.
2. 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.
3. Step 3: Pour the mixture into a large bowl, cover, and refrigerate for at least 2 hours to chill and allow flavors to meld.
4. 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.