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Cucumber and mint Gazpacho

Cucumber and mint Gazpachoimage
image showing recipe preparationPreparation timeelementPreparation time30 min
image showing recipe preparationCooking timeelementCooking timenull min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromSpain


  • 1 cucumber
  • 1 clove of garlic
  • 1 small fresh onion
  • The juice of 1 lime
  • 6 fresh mint leaves
  • 1 tablespoon olive oil
  • 1 drizzle white balsamic vinegar
  • 100 g fatfree white cheese
  • Salt, pepper


  • Wash the cucumber. Cut it in half lengthwise and remove the seeds. Cut it into cubes.
  • Chop the garlic and onion.
  • Mix with all other ingredients. And keep cool for at least 2 hours.
  • Mix finely in a blender.
  • Season with salt, pepper and set aside in the fridge for 1 hour before serving.


Total carbs


Total fat

Saturated fat

Omega 3



53.6 Kcal

3.5 g

2.5 g

2.7 g

0.4 g

0.0 g

1.0 g

69.6 g


The nutritionist's advice:

Mint adds freshness to this soup. Even in hot dishes, mint gives a feeling of freshness thanks to the presence of menthol.