Chilled, tangy, and ultra-refreshing—this is summer in a bowl.
Hey, friend!
If you’re looking for something light, cool, and just a little bit unexpected, this rhubarb gazpacho with cucumber and mint is calling your name. It’s not your average tomato-based soup—it’s tart, super fresh, and totally hydrating. Perfect for those hot days when turning on the stove sounds like a terrible idea.
💜 Why I Love This Recipe
This soup came together one summer when I had too many cucumbers and rhubarb to deal with and no desire to cook. I tossed everything in the blender and hoped for the best—and wow. The rhubarb brings a subtle tang, the cucumber keeps it crisp, and the mint makes it taste like a cool breeze.
- 🌿 Bright, fresh, and cooling
- 🧊 No cooking required
- 🕒 Comes together in minutes
- 🥒 Uses simple summer produce
- ❄️ Even better the next day
🍽 Servings & Time
- Servings: 4
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
📊 Macros per serving (approx.)
- Calories: 95
- Carbs: 12g
- Fat: 4g
- Protein: 2g
- Fiber: 2g
- Sugar: 6g
🔬 Why This Recipe Works (Quick Science)
The acidity of the rhubarb mimics lemon or vinegar, so it brightens the soup without making it sour. The cucumber adds water and crunch, while mint and olive oil round everything out with freshness and richness. Blending the ingredients breaks down the fibers, creating a silky texture.
🧾 What You’ll Need
- 1 ½ cups rhubarb, diced
- 1 large cucumber, peeled and chopped
- 1 small shallot, roughly chopped
- 1 tablespoon olive oil
- 1 tablespoon honey
- Juice of 1 lime
- ¼ teaspoon salt
- ¼ cup fresh mint leaves
- ½ cup cold water
- Optional: ice cubes (for chilling faster or thinning consistency)
👨🍳 How to Make Rhubarb Gazpacho with Cucumber and Mint
Step 1: Prep All Ingredients
Chop your rhubarb, cucumber, and shallot. Make sure everything is bite-sized so it blends smoothly.
Step 2: Add to Blender
Add rhubarb, cucumber, shallot, mint leaves, olive oil, honey, lime juice, salt, and water to the blender.
Step 3: Blend Until Smooth
Blend everything on high for about 1–2 minutes until it’s smooth and creamy. Add a few ice cubes if you want it colder or thinner.
Step 4: Chill in Fridge
Pour the blended soup into a jar or bowl. Cover and refrigerate for at least 30 minutes so the flavors can meld and the soup gets cold.
Step 5: Serve Cold
Stir well, pour into bowls, and garnish with a drizzle of olive oil, mint leaves, or thin slices of cucumber if you’re feeling fancy.
🍴 What to Serve With
- Crusty sourdough or grilled bread
- A simple arugula salad
- Cold shrimp or crab salad
- Herbed goat cheese and crackers
- Chilled white wine or sparkling water
📅 Meal Plan Ideas
- Prep a batch for lunch all week
- Serve it as a light starter for dinner parties
- Pack it in a thermos for picnics or beach days
- Pair with grilled sandwiches for a no-cook meal
- Freeze leftovers in small portions for quick summer sides
⚠️ Common Mistakes
- Using unpeeled cucumber – the skin can make it bitter
- Skipping the chill time – it really helps the flavors meld
- Not blending long enough – you want it super smooth
- Too much mint – it can overpower fast
- Adding too much honey – you want brightness, not sweetness
❓ FAQ
Can I make it ahead of time?
Yes! It actually tastes better after a few hours in the fridge.
Can I use frozen rhubarb?
You can, but thaw and drain it well first.
What can I use instead of shallot?
Try a small clove of garlic or a little green onion.
Can I make this spicy?
Totally—add a small piece of jalapeño before blending.
How long does it keep?
Up to 3 days in the fridge in a sealed container.
💬 Wrap-Up
This rhubarb gazpacho with cucumber and mint is one of those recipes that feels super fancy but takes almost no effort. It’s light, bright, and cooling—perfect for hot weather or when you’re just not in the mood to cook. Try it once and it’ll become your summer staple. Let me know how it goes—I’d love to hear what you serve it with!