Soy Free Cucumber Mint Sauce

Total time25 min

Prep time10 min

Cook time0 min

4.6

(24)

Cool, herby, and bright with citrus, this blended sauce is the kind of condiment that makes everything it touches taste more alive. English cucumber forms the refreshing base, while packed fresh mint leaves and a hit of lemon juice and zest give it that clean, vibrant punch you want drizzled over grilled meats, roasted vegetables, or tucked into a wrap. A quick salting and draining step pulls excess moisture from the cucumber first, which is what keeps the final sauce from turning watery and dull. The whole thing comes together with a few pulses in a blender — chunky enough to have real texture, smooth enough to pour. Every single ingredient here is naturally free from soy, so there's no label-reading stress or ingredient swapping required. Optional fresh parsley adds an extra layer of green, herbal depth if you have it on hand. Make it fresh and serve right away, or stash it in the fridge for up to two days and let the flavors get even better overnight.

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Ingredients

4 servings

1 medium english cucumber, peeled, seeded, and roughly chopped
½ cup fresh mint leaves, packed
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp extra virgin olive oil
1 small clove garlic, minced
¼ tsp sea salt, or to taste
⅛ tsp ground black pepper
2 tbsp fresh parsley leaves, roughly chopped (optional)

Instructions

1
Place the chopped cucumber in a fine mesh strainer set over a bowl. Sprinkle with a pinch of the sea salt and let it drain for 15 minutes, until the cucumber has released most of its excess water.
2
Transfer the drained cucumber to a blender or food processor. Add the mint leaves, parsley (if using), garlic, lemon juice, and lemon zest.

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