Minted White Gazpacho


Cucumbers and white bread give this soup its creamy consistency. For a supper soup, top it the Spanish way with diced, hard-boiled eggs, chopped green bell pepper and croutons.

  • 6Servings


  • 2 slices white sandwich bread, crusts removed, soaked in cold water
  • 4 large cucumbers (about 3 lbs.), peeled and seeded, divided
  • 1/3 cup fresh mint leaves, plus sprigs for garnish
  • 2 Tbs. olive oil
  • 2 Tbs. sherry vinegar
  • 2 cloves garlic, chopped (about 2 tsp.)
  • 1/2 tsp. hot pepper sauce
  • 2 Tbs. snipped fresh chives, for garnish


1. Drain bread in colander, lightly press out excess water, and place in blender. Coarsely chop 3 cucumbers, and add to blender. Add mint, oil, vinegar, garlic and hot pepper sauce. Process mixture until thick and smooth.

2. Cut remaining cucumber into 1/2-inch dice and stir into soup; season with salt. Refrigerate 1 to 2 hours. Taste, and adjust seasonings as necessary.

3. Pour soup into bowls, garnish with chives and mint sprigs, and serve.

Nutrition Information

  • Calories: 91
  • Carbohydrate Content: 10 g
  • Fat Content: 5 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 251 mg
  • Sugar Content: 3 g