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–+ servings
cucumber mint gazpacho in a white bowl, garnished with diced cucumbers, on a white marbled surface.

Cucumber Mint Gazpacho

5 from 1 vote
Print Pin Rate
Course: Appetizer, Soup
Cuisine: Spanish-inspired, Vegetarian
Diet: Vegetarian
Prep Time: 10 minutes
Cool Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Author: Jennifer Hanes MS, RDN, LD

Equipment

  • Blender

Ingredients

  • 2 large Cucumbers
  • ½ cup Fresh mint loosely packed
  • 1 Garlic clove
  • 2 Tbsp Lime juice
  • ¼ cup Olive Oil
  • ⅓ cup Plain Greek Yogurt
  • Salt and Pepper to taste
  • ½ cup Cold water
  • chopped cucumber or avocado, extra mint, swirl of yogurt, drizzle of olive oil optional, for garnish

Instructions

  • Prep your ingredients. Peel the cucumbers. If the cucumbers are very seedy, scoop the seeds out before chopping. This helps keep the texture smooth.
  • Blend. Add cucumber, mint, garlic, lime juice, olive oil, yogurt, and salt to a blender. Blend until smooth.
  • Adjust. Add cold water gradually until you reach your preferred consistency. Taste and adjust salt, citrus, or mint as needed.
  • Chill. Transfer to a container and refrigerate for at least 1 hour to let the flavors meld and cool down.
  • Serve cold. Pour into bowls and garnish as desired.

Notes

🥖 Serving Suggestion
This light soup pairs beautifully with toasted sourdough or whole-grain bread on the side.
You can keep it simple or top the bread with hummus, whipped feta, or avocado for a more filling combo.
Hide Nutrition Information

Nutrition

Calories: 157.4kcal | Carbohydrates: 5.5g | Protein: 3g | Fat: 14.2g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 9.9g | Cholesterol: 1.1mg | Sodium: 12.8mg | Potassium: 234.3mg | Fiber: 1.5g | Sugar: 2.8g | Vitamin A: 354.5IU | Vitamin C: 8.8mg | Calcium: 57.8mg | Iron: 0.7mg

*Nutrition Facts are an estimate only. Differences are expected when making substitutions for any ingredient or when different brands are used.

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