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 developed and reviewed.

A chilled Spanish-inspired gazpacho blending fresh summer tomatoes and sweet corn with bright lime and cilantro for a refreshing cold soup. This Spanish-inspired summer cookout recipe (vegetarian), ready in about 15 minutes, pairs ripe tomatoes, fresh corn kernels, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

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

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Ingredients

4 cups chopped, about 4 medium ripe tomatoes
1 cup, cut from 2 ears 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 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.