Cold Corn and Avocado Gazpacho
A chilled summer soup combining sweet corn, creamy avocado, and crisp cucumbers for a vibrant and refreshing starter. This spanish-inspired soups (vegan, gluten free) ready in about 15 minutes pairs (from about 4 ears) fresh corn kernels, whole, 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. 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 3 cups fresh corn kernels, 1 peeled and pitted ripe avocado, and 1 peeled and chopped medium cucumber into a blender.
- 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.
- Step 3: Season with 1 tsp salt and 1/2 tsp black pepper, then pour in 2 tbsp olive oil.
- Step 4: Blend on high speed for about 1-2 minutes until the mixture is smooth but still has some texture.
- Step 5: Chill the gazpacho in the refrigerator for at least 1 hour before serving cold, garnished with additional cilantro if desired.
Frequently asked questions
How long does Cold Corn and Avocado Gazpacho 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 Cold 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 fresh lime juice from drying out.
Can I substitute ingredients in Cold 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 Cold 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 Cold Corn and Avocado Gazpacho 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.
