No-Cook Citrus Mint Gazpacho
A refreshing chilled soup combining vibrant citrus and fresh mint for a light, cooling starter. This Mediterranean-inspired no-cook recipe (vegetarian), ready in about 10 minutes, pairs ripe tomatoes, cucumber, orange juice 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
- 4 medium ripe tomatoes
- 1 medium cucumber
- 1/2 cup fresh orange juice
- 2 tbsp fresh lemon juice
- 1/4 cup loosely packed fresh mint leaves
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cold water
The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Roughly chop 4 medium ripe tomatoes and 1 medium cucumber (peeled if desired), then place them into a blender.
- Step 2: Add 1/2 cup fresh orange juice, 2 tbsp fresh lemon juice, and 1/4 cup loosely packed fresh mint leaves to the blender.
- Step 3: Pour in 3 tbsp extra virgin olive oil, 1 tsp salt, 1/4 tsp black pepper, and 1/2 cup cold water.
- Step 4: Blend on high speed for 1-2 minutes until the mixture is smooth and slightly frothy.
- Step 5: Taste and adjust seasoning with additional salt or lemon juice if needed.
- Step 6: Chill the gazpacho in the refrigerator for at least 1 hour before serving cold, garnished with a mint sprig if desired.
