Luminous Lemon-Ginger Gazpacho

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A refreshing, bright green soup that sparkles like a clear summer sky, featuring a vibrant blend of herbs and citrus for a truly radiant meal. This spanish-inspired soups (vegetarian, vegan) ready in about 20 minutes pairs medium cucumber, ripe tomatoes, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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

• 1 medium cucumber
• 2 cups ripe tomatoes
• 1/2 cup red bell pepper
• 1/4 cup fresh basil
• 2 tbsp fresh mint
• 2 tbsp lemon juice
• 1 tbsp fresh ginger
• 1 tbsp olive oil
• 1 cup chilled water
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Peel and dice 1 medium cucumber (1/2-inch cubes) and 2 cups diced ripe tomatoes; place in a blender with 1/2 cup diced red bell pepper, 1/4 cup fresh basil, 2 tbsp fresh mint, 2 tbsp lemon juice, and 1 tbsp grated fresh ginger.
2. Step 2: Blend on low speed until smooth, then add 1 tbsp olive oil, 1 cup chilled water, 1/4 tsp salt, and 1/8 tsp black pepper; blend until fully combined and vibrant green.
3. Step 3: Strain the soup through a fine-mesh sieve into a bowl, pressing gently with a spoon to remove pulp until the texture is silky and clear like sunlight through water.