Chilled Avocado and Corn Gazpacho with Cilantro Lime

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A creamy and refreshing chilled gazpacho blending sweet summer corn and ripe avocado with zesty lime and fresh cilantro. This Spanish summer cookout recipe (vegan, gluten free), ready in about 15 minutes, pairs fresh corn kernels, ripe avocado, and cucumber for a weeknight-friendly dinner. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups (about 3 ears) fresh corn kernels
• 1 large peeled and pitted ripe avocado
• 1 medium peeled and diced cucumber
• 3 tbsp fresh lime juice
• 1 cup chilled vegetable broth
• 1 small seeded and chopped jalapeño
• 1/2 cup chopped fresh cilantro
• 2 thinly sliced green onion
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a blender, combine 2 cups fresh corn kernels, 1 large peeled and pitted avocado, 1 medium peeled and diced cucumber, 3 tbsp fresh lime juice, 1 cup chilled vegetable broth, and 1 small seeded chopped jalapeño. Blend until smooth and creamy.
2. Step 2: Stir in 1/2 cup chopped fresh cilantro, 2 thinly sliced green onions, 1 tsp salt, 1/4 tsp black pepper, and 2 tbsp olive oil. Blend briefly again to incorporate without fully pureeing the herbs.
3. Step 3: Chill the gazpacho in the refrigerator for at least 1 hour to let flavors meld and serve cold.
4. Step 4: Garnish with additional cilantro leaves and corn kernels if desired for a bright summer starter.