Cold Corn and Avocado Gazpacho

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A chilled summer soup combining sweet corn, creamy avocado, and crisp cucumbers for a vibrant and refreshing starter. This Spanish-inspired soup recipe (vegan, gluten free), ready in about 15 minutes, pairs fresh corn kernels, ripe avocado, 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 rice, quinoa, or a quick salad. 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

• 3 cups (from about 4 ears) fresh corn kernels
• 1 whole, peeled and pitted ripe avocado
• 1 medium, peeled and chopped cucumber
• 3 tbsp fresh lime juice
• 1/4 cup, chopped cilantro leaves
• 1 small, seeded and minced jalapeño
• 1 cup cold water
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

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Instructions

1. Step 1: Place 3 cups fresh corn kernels, 1 peeled and pitted ripe avocado, and 1 peeled and chopped medium cucumber into a blender.
2. Step 2: Add 3 tbsp fresh lime juice, 1/4 cup chopped cilantro leaves, 1 small seeded and minced jalapeño, and 1 cup cold water to the blender.
3. Step 3: Season with 1 tsp salt and 1/2 tsp black pepper, then pour in 2 tbsp olive oil.
4. Step 4: Blend on high speed for about 1-2 minutes until the mixture is smooth but still has some texture.
5. Step 5: Chill the gazpacho in the refrigerator for at least 1 hour before serving cold, garnished with additional cilantro if desired.