Chilled Avocado and Corn Gazpacho with Cilantro Lime
A creamy and refreshing chilled gazpacho blending sweet summer corn and ripe avocado with zesty lime and fresh cilantro. This spanish-inspired summer cookout (vegan, gluten free) ready in about 15 minutes pairs (about 3 ears) fresh corn kernels, large peeled and pitted ripe avocado, medium peeled and diced cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Chill the gazpacho in the refrigerator for at least 1 hour to let flavors meld and serve cold.
- Step 4: Garnish with additional cilantro leaves and corn kernels if desired for a bright summer starter.
Frequently asked questions
How long does Chilled Avocado and Corn Gazpacho with Cilantro Lime take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Avocado and Corn Gazpacho with Cilantro Lime?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh lime juice from drying out.
Can I substitute ingredients in Chilled Avocado and Corn Gazpacho with Cilantro Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Avocado and Corn Gazpacho with Cilantro Lime for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Avocado and Corn Gazpacho with Cilantro Lime vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
