Tomato and Corn Gazpacho with Cilantro and Lime

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A chilled Spanish-inspired gazpacho blending fresh summer tomatoes and sweet corn with bright lime and cilantro for a refreshing cold soup. This Spanish summer cookout recipe (vegetarian), ready in about 15 minutes, pairs ripe tomatoes, fresh corn kernels, and cucumber for a weeknight-friendly dinner. Each serving lands at about 90 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.

Prep: 15 min Serves 6 Spanish cuisine 90 cal/serving

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Ingredients

4 cups chopped ripe tomatoes, about 4 medium
1 cup fresh corn kernels, cut from 2 ears
1 medium cucumber, peeled and chopped
1 small red bell pepper, chopped
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
3 tbsp freshly squeezed lime juice
1 tbsp sherry vinegar
2 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup cold water

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Instructions

Step 1: In a blender, combine 4 cups chopped ripe tomatoes, 1 cup fresh corn kernels, 1 medium peeled and chopped cucumber, 1 small chopped red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 3 tbsp lime juice, 1 tbsp sherry vinegar, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth.
Step 2: Add 1/2 cup cold water to the blender and pulse until the gazpacho reaches a slightly pourable consistency.
Step 3: Transfer gazpacho to a bowl, cover, and chill in the refrigerator for at least 2 hours. Stir before serving. Garnish with extra corn kernels and cilantro leaves if desired for a summer-ready appetizer.