Mint and Cucumber Gazpacho
A refreshing cold soup featuring crisp cucumbers, fresh mint, and a hint of garlic, ideal for hot summer days. This mediterranean-inspired soups (vegetarian) ready in about 20 minutes pairs large cucumbers, mint leaves, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 large cucumbers
- 1/2 cup mint leaves
- 1/4 cup red bell pepper
- 1/4 cup red onion
- 3 cloves garlic
- 1/2 cup tomato juice
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Chop 2 large peeled cucumbers, 1/4 cup diced red bell pepper, 1/4 cup diced red onion, and 3 minced garlic cloves. Pulse in a food processor until finely chopped but not pureed.
- Step 2: Add 1/2 cup tomato juice, 1/4 cup extra-virgin olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth, about 1 minute.
- Step 3: Chill in the refrigerator for at least 2 hours. Serve cold.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mint and Cucumber Gazpacho take to make?
Total time is about 20 minutes (20 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 Mint and Cucumber Gazpacho?
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 large cucumbers from drying out.
Can I substitute ingredients in Mint and Cucumber Gazpacho?
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 Mint and Cucumber Gazpacho 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 Mint and Cucumber Gazpacho 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.
What others are saying
- ★★★★★
My family devoured this. Even the picky eater asked for seconds.
- ★★★★★
Perfect for summer! The mint really brightened up the cucumber.
- ★★★★☆
Loved it! The refreshing taste was perfect for a hot day.
