Chilled Summer Corn and Avocado Gazpacho

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A smooth and chilled gazpacho combining sweet summer corn and creamy avocado for a nutritious and cooling soup. This mediterranean-inspired summer cookout (vegetarian) ready in about 25 minutes pairs (about 4 ears) fresh corn kernels, large, peeled and pitted ripe avocado, medium, peeled and chopped 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large skillet over medium heat, add 3 cups fresh corn kernels and sauté for 5-6 minutes until kernels are tender and slightly golden. Remove from heat and let cool to room temperature.
  2. Step 2: In a blender, combine the cooled corn kernels, 1 large peeled and pitted ripe avocado, 1 medium peeled and chopped cucumber, 1/2 cup plain Greek yogurt, 3 tbsp fresh lime juice, 1 small seeded and chopped jalapeño, 1/4 cup chopped fresh cilantro, 1 tsp sea salt, 1/4 tsp freshly ground black pepper, 1 cup cold water, and 2 tbsp olive oil. Blend on high until smooth and creamy.
  3. Step 3: Pour the gazpacho into a large bowl or individual serving glasses, cover, and refrigerate for at least 2 hours until well chilled.
  4. Step 4: Before serving, stir gently and garnish with a few cilantro leaves or a drizzle of olive oil for extra richness.

Frequently asked questions

How long does Chilled Summer Corn and Avocado Gazpacho take to make?

Total time is about 25 minutes (15 min prep + 10 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 Summer Corn and Avocado 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 plain greek yogurt from drying out.

Can I substitute ingredients in Chilled Summer Corn and Avocado 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 Summer Corn and Avocado 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 Summer Corn and Avocado 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.

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