Chilled Avocado and Sweet Corn Gazpacho
A vibrant summer soup blending creamy avocado, sweet corn, and fresh vegetables served chilled for a light starter. This Spanish-inspired soup recipe (vegetarian), ready in about 20 minutes, pairs fresh corn kernels, ripe avocados, 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
- 2 medium, peeled and pitted ripe avocados
- 1 medium, peeled and chopped cucumber
- 1 small, chopped green bell pepper
- 2 stalks, chopped green onion
- 3 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil
- 1 cup cold water
- 1 tsp salt
- 1/4 tsp ground white pepper
- 1/4 cup for garnish cilantro leaves
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large skillet over medium heat, cook 2 cups fresh corn kernels for 5 minutes until slightly golden and tender, stirring occasionally. Remove from heat and cool.
- Step 2: In a blender, combine cooled corn, 2 peeled and pitted ripe avocados, 1 peeled and chopped cucumber, 1 small chopped green bell pepper, 2 chopped green onions, 3 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1 cup cold water, 1 tsp salt, and 1/4 tsp ground white pepper. Blend until smooth and creamy.
- Step 3: Transfer the gazpacho to a bowl, cover, and refrigerate for at least 2 hours until thoroughly chilled. Serve garnished with 1/4 cup fresh cilantro leaves.
Frequently asked questions
How long does Chilled Avocado and Sweet Corn Gazpacho take to make?
Total time is about 20 minutes (15 min prep + 5 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 Sweet Corn Gazpacho?
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 corn kernels from drying out.
Can I substitute ingredients in Chilled Avocado and Sweet Corn Gazpacho?
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 Sweet Corn Gazpacho 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 Sweet Corn Gazpacho vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
