Fresh Chilled Cucumber Gazpacho with Mint
A refreshing, chilled cucumber gazpacho with fresh mint and a hint of garlic, perfect for hot summer days. This easy no-cook soup is light, hydrating, and quick to prepare.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: Spanish
Ingredients
Scale
- 2 large English or Persian cucumbers, peeled and roughly chopped (about 4 cups)
- 1/4 cup fresh mint leaves, washed and gently packed
- 1 small garlic clove, minced finely
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar (optional)
- 1/2 cup cold water or ice cubes
- Salt, to taste (start with about 1/2 teaspoon)
- Freshly ground black pepper, to taste
- Optional garnish: diced cucumber, sprig of mint, drizzle of olive oil
- Optional: 2 tablespoons plain Greek yogurt or dairy-free alternative for creaminess
Instructions
- Peel and roughly chop 2 large English cucumbers (about 4 cups chopped). Leaving seeds in helps with texture.
- Add chopped cucumbers, 1/4 cup fresh mint leaves, 1 small minced garlic clove, 3 tablespoons extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, and 1 tablespoon white wine vinegar (if using) to a blender.
- Pour in 1/2 cup cold water or a few ice cubes to chill and thin the soup; adjust as needed for desired consistency.
- Blend on high for 1-2 minutes until creamy and silky, scraping down the sides as needed. The soup should be pale green and cool to the touch.
- Taste and season with salt and freshly ground black pepper gradually, blending briefly again to mix evenly.
- Transfer the gazpacho to a covered container or bowl and refrigerate for at least 1 hour to let flavors meld and soup thicken slightly.
- Before serving, stir the soup and add more cold water if too thick. Optionally, stir in 2 tablespoons Greek yogurt for creaminess.
- Ladle into bowls or glasses and garnish with diced cucumber, a sprig of mint, and a drizzle of olive oil. Serve immediately.
Notes
Peel cucumbers to avoid bitterness. Use fresh mint for best flavor. Add salt gradually and taste often. For creamier texture, stir in Greek yogurt or dairy-free alternative. Serve chilled and consume within 2 days. Avoid over-blending to prevent watery texture.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 80
- Sugar: 2
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
Keywords: cucumber gazpacho, chilled soup, summer recipe, mint soup, no-cook soup, refreshing soup, healthy soup, vegan soup, gluten-free soup