Enjoy a burst of summer flavors with this refreshing gazpacho with avocado and corn recipe. This chilled soup is filled with ripe tomatoes, cucumber, and poblano peppers, spiced up with a hint of Tabasco. The addition of corn and avocado gives it a unique twist, adding texture and creaminess to the vibrant dish.
While most ingredients for this gazpacho are readily available, certain items like poblano peppers and sherry vinegar might need a trip to a specialized supermarket. Poblano peppers are mild chili peppers and sherry vinegar is a gourmet vinegar made from sherry wine. Both give distinct flavors to the gazpacho.
Ingredients for Gazpacho with Avocado and Corn
Tomatoes: They form the base of the gazpacho and give it a refreshing and tangy flavor.
Cucumber: Adds a crunch to the soup and enhances its freshness.
Poblano peppers: These mild chili peppers add a hint of spice to the gazpacho.
Scallions: They bring a mild onion flavor to the soup.
Tomato juice: Adds depth to the tomato flavor in the gazpacho.
Sherry vinegar: Gives the gazpacho a slight acidic tang.
Salt and pepper: They season the soup and enhance all the other flavors.
Tabasco: Adds a spicy kick to the gazpacho.
Corn kernels: They add a sweet crunch to the soup.
Avocados: They bring a creamy texture to the gazpacho.
Cilantro leaves: Adds a refreshing herbiness.
Radishes: They bring a peppery crunch to the soup.
Limes: A squeeze of lime just before serving enhances all the flavors.
One reader, Brendan Overstreet says:
This gazpacho with avocado and corn recipe is a game-changer! The combination of fresh tomatoes, creamy avocado, and sweet corn creates a burst of flavors in every spoonful. It's a refreshing and satisfying dish, perfect for a summer day. I highly recommend trying it out!
Techniques Required for Making Gazpacho With Avocado and Corn
Pulse the tomatoes, cucumbers and peppers: Combine the tomatoes, cucumbers, peppers, and scallions in the bowl of a food processor. In batches, pulse in a series of short bursts, or until the vegetables are coarsely but evenly chopped, but not finely pureed. Transfer to a large bowl.
Refrigerate the gazpacho: Refrigerate the gazpacho for about two hours, or until cold. If the soup has thickened in the refrigerator or is not cold enough to your liking, stir in a few ice cubes.
Serve the soup: Ladle the soup into bowls and top with cilantro leaves and radishes. Serve with lime wedges.
Adjusting the seasoning: Taste and adjust the salt, vinegar, and Tabasco sauce to your liking.
Quickly cooling gazpacho: If you need to quickly cool the gazpacho, you can place the bowl of gazpacho in a larger bowl filled with ice water, stirring occasionally until cold.
How To Make Gazpacho with Avocado and Corn
Gazpacho has a refreshing taste that’s great for cooling down on hot summer nights. This recipe has avocado and corn which makes for a hearty meal.
Serves:
Ingredients
- 4ripe summer tomatoes,cored and cut into 1-inch chunks
- 1large cucumber,peeled, seeded and cut into 1-inch chunks
- 2medium poblano peppers,seeded and cut into 1-inch chunks
- ⅓cupscallions,sliced
- 3cupstomato juice,store bought or homemade
- 2tbspsherry vinegar
- 1tspsalt
- ¼tspfreshly ground black pepper
- 1¼tsptabasco,or hot sauce, or more, to taste
- 2cupscorn kernels,cooked
- 2ripe avocadoes,peeled and cut into small dice
- ½cuppacked cilantro leaves
- 8radishes,thinly sliced, for garnish
- 2limes,quartered, for garnish
Instructions
-
Combine the tomatoes, cucumbers, peppers, and scallions in the bowl of a food processor. In batches, pulse in a series of short bursts, or until the vegetables are coarsely but evenly chopped, but not finely pureed. Transfer to a large bowl.
-
Stir in the tomato juice, vinegar, salt, pepper, Tabasco, and several grindings of black pepper. Stir in the corn and diced avocado.
-
Taste and adjust the salt, vinegar, and Tabasco sauce to your liking. Refrigerate for about two hours or until cold.
-
Ladle the soup into bowls and top with cilantro leaves and radishes. Serve with lime wedges.
Nutrition
- Calories: 138.18kcal
- Fat: 6.71g
- Saturated Fat: 0.95g
- Monounsaturated Fat: 4.05g
- Polyunsaturated Fat: 0.96g
- Carbohydrates: 19.21g
- Fiber: 5.25g
- Sugar: 5.84g
- Protein: 3.50g
- Sodium: 433.32mg
- Calcium: 35.29mg
- Potassium: 673.47mg
- Iron: 1.13mg
- Vitamin A: 55.57µg
- Vitamin C: 90.72mg
Helpful Technique for Preparing Gazpacho With Avocado and Corn
When making gazpacho, it's important to remember that the flavors will intensify as it chills. Therefore, it's best to start with a lighter hand on the seasonings, particularly the salt, vinegar, and tabasco. After the soup has had time to chill, taste it again and adjust the seasonings as needed. This will ensure a well-balanced flavor profile. Additionally, if you want to add a bit of texture to your gazpacho, consider reserving a small portion of the cucumber, peppers, and tomatoes before pulsing. You can then add these finely chopped vegetables to the soup just before serving.
Time-Saving Tips for Preparing This Gazpacho Recipe
Prep ahead: Chop and prepare the vegetables and avocado in advance to save time when assembling the gazpacho.
Use a food processor: Utilize a food processor to quickly chop the vegetables, making the preparation process more efficient.
Organize ingredients: Arrange all the ingredients and tools needed for the recipe beforehand to streamline the cooking process.
Quick chill: To rapidly cool the gazpacho, place the soup in the freezer for a short time before transferring it to the refrigerator.
Multi-task: While the gazpacho is chilling, use that time to clean up the kitchen and prepare the garnishes for serving.
Efficient chopping: Cut the vegetables into uniform sizes to ensure even blending and a consistent texture in the gazpacho.
Pre-squeeze the lime: Pre-squeeze the lime juice and store it in a small container, ready to use when serving the gazpacho.
Make extra: Consider doubling the recipe and storing the extra gazpacho in the refrigerator for a quick and delicious meal option later.
Substitute Ingredients For Gazpacho with Avocado and Corn Recipe
summer tomatoes - Substitute with heirloom tomatoes: Heirloom tomatoes have a similar juicy and sweet flavor, which can work well in gazpacho.
cucumber - Substitute with zucchini: Zucchini can provide a similar refreshing and mild flavor to the gazpacho, and it can be a great alternative to cucumber.
poblano peppers - Substitute with anaheim peppers: Anaheim peppers have a similar mild heat and earthy flavor, making them a suitable substitute for poblano peppers in the gazpacho.
scallions - Substitute with shallots: Shallots can offer a milder and sweeter flavor compared to scallions, adding a subtle depth to the gazpacho.
tomato juice - Substitute with vegetable broth: Vegetable broth can provide a savory and flavorful base for the gazpacho, adding depth and richness to the dish.
sherry vinegar - Substitute with red wine vinegar: Red wine vinegar can offer a similar tangy and slightly sweet flavor, complementing the other ingredients in the gazpacho.
corn kernels - Substitute with diced bell peppers: Diced bell peppers can add a crunchy texture and sweet flavor similar to corn, enhancing the overall taste and visual appeal of the gazpacho.
avocadoes - Substitute with Greek yogurt: Greek yogurt can provide a creamy and tangy element, adding richness and a hint of acidity to the gazpacho.
cilantro leaves - Substitute with flat-leaf parsley: Flat-leaf parsley can offer a fresh and herbaceous flavor, serving as a suitable alternative to cilantro in the gazpacho.
radishes - Substitute with jicama: Jicama can provide a similar crunchy texture and mild, slightly sweet flavor, adding a refreshing element to the gazpacho.
limes - Substitute with lemons: Lemons can offer a similar citrusy and tangy flavor, providing a bright and refreshing acidity to the gazpacho.
Essential Kitchen Tools for Making Gazpacho
Food processor: A food processor is a versatile kitchen appliance that can be used to chop, blend, puree, and mix ingredients. It's perfect for quickly chopping the tomatoes, cucumbers, and peppers for the gazpacho.
Mixing bowl: A mixing bowl is essential for combining the chopped vegetables, tomato juice, vinegar, and other ingredients to make the gazpacho.
Ladle: A ladle is used for serving the gazpacho into bowls. Its deep bowl and long handle make it easy to portion out the soup.
Chef's knife: A chef's knife is needed for cutting and dicing the vegetables, avocado, and other ingredients for the gazpacho.
Cutting board: A cutting board provides a stable surface for chopping and preparing the vegetables and other ingredients.
Citrus juicer: A citrus juicer is used to extract the juice from the limes, which can be drizzled over the gazpacho before serving.
Measuring cups and spoons: Measuring cups and spoons are essential for accurately measuring the ingredients, such as the tomato juice, vinegar, and salt, for the gazpacho recipe.
Soup bowls: Soup bowls are used for serving the gazpacho. They should be deep enough to hold the chilled soup and any toppings.
How To Reheat Gazpacho Leftovers
- Gazpacho is best served chilled, so reheating is not recommended as it may alter the flavor and texture of the soup. However, if you prefer your gazpacho slightly warmer, you can try the following methods:
- Remove the desired portion of gazpacho from the refrigerator and let it sit at room temperature for 15-20 minutes. This will take the chill off the soup without significantly changing its texture or flavor.
- If you prefer your gazpacho a bit warmer, place the desired portion in a microwave-safe bowl and heat it on high for 10-15 seconds at a time, stirring in between, until it reaches your desired temperature. Be careful not to overheat, as this may cause the avocado to become bitter and the vegetables to lose their crisp texture.
- To maintain the best flavor and texture of leftover gazpacho, follow these storage tips:
- Store the gazpacho in an airtight container in the refrigerator for up to 3 days.
- If the soup has thickened after refrigeration, you can thin it out by stirring in a little cold water or tomato juice until it reaches your desired consistency.
- To keep the avocado from browning, place a piece of plastic wrap directly on the surface of the soup before sealing the container. Alternatively, you can add the avocado just before serving.
- If you have leftover gazpacho that you don't plan to consume within 3 days, you can freeze it for later use:
- Pour the gazpacho into a freezer-safe container, leaving about an inch of space at the top to allow for expansion.
- Label the container with the date and freeze for up to 2 months.
- To thaw, transfer the frozen gazpacho to the refrigerator and let it defrost overnight.
- Once thawed, stir the soup well and adjust the seasoning if needed. You may need to add a little fresh lime juice, salt, or pepper to brighten up the flavors.
Interesting Fact About Gazpacho With Avocado and Corn
Gazpacho is a traditional Spanish cold soup that originated in the Andalusian region. It is typically made with ripe tomatoes, cucumbers, bell peppers, onions, and garlic, and is often served with a variety of toppings such as croutons, hard-boiled eggs, or ham. Gazpacho is known for its refreshing and cooling properties, making it a popular dish during the hot summer months. It is also a great source of vitamins and antioxidants, thanks to its fresh and healthy ingredients. Gazpacho is a versatile dish that can be customized to suit individual tastes, making it a favorite among food enthusiasts.
Is Making Gazpacho at Home Cost-Effective?
This gazpacho with avocado and corn recipe is quite cost-effective for a household. The main ingredients, such as tomatoes, cucumbers, peppers, and corn, are generally affordable and readily available during the summer season. The addition of avocado and cilantro may slightly increase the cost, but these ingredients are versatile and can be used in various other dishes. Overall, this recipe offers a refreshing and nutritious meal for a family. On a scale of 1-10, I would rate this recipe an 8 for its affordability and delicious flavors. The approximate cost for a household of 4 people would be around $15-$20.
Is This Gazpacho Recipe Healthy?
The gazpacho recipe with avocado and corn is a refreshing and nutritious summer soup that packs a variety of healthy ingredients. The combination of tomatoes, cucumber, poblano peppers, and scallions provides a good source of vitamins, minerals, and antioxidants. The addition of avocado adds healthy monounsaturated fats, while the corn kernels contribute dietary fiber and additional nutrients. The use of tomato juice as a base helps to keep the soup low in calories and fat. Overall, this gazpacho recipe is a healthy choice for a light and flavorful meal.
To further enhance the nutritional value of this gazpacho, consider the following suggestions:
- Increase the amount of vegetables used in the recipe, such as adding more cucumber or bell peppers, to boost the fiber content and provide additional vitamins and minerals
- Opt for low-sodium tomato juice to reduce the overall sodium content of the soup
- Include a lean protein source, such as cooked shrimp or diced grilled chicken, to make the soup more satiating and balanced
- Experiment with adding other nutrient-dense ingredients, like chopped kale or spinach, to increase the vitamin and mineral content of the gazpacho
- Serve the soup with whole-grain crackers or a slice of whole-wheat bread to provide complex carbohydrates and additional fiber
Editor's Opinion on This Gazpacho With Avocado and Corn Recipe
The gazpacho with avocado and corn recipe is a delightful blend of fresh, vibrant flavors. The combination of ripe summer tomatoes, creamy avocado, sweet corn, and zesty lime creates a refreshing and satisfying dish. The addition of poblano peppers and tabasco adds a subtle kick, while the cilantro and radish garnish provide a beautiful finish. This recipe is a perfect representation of summer in a bowl, and the balance of textures and flavors makes it a standout dish. It's a wonderful way to showcase the best of seasonal produce and impress your guests with a burst of color and taste.
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Why trust this Gazpacho with Avocado and Corn Recipe:
This recipe offers a refreshing twist on the classic gazpacho by incorporating fresh avocadoes and sweet corn kernels. The combination of ripe summer tomatoes, crisp cucumbers, and smoky poblano peppers creates a vibrant flavor profile. With the addition of sherry vinegar and a hint of tabasco, this gazpacho achieves a perfect balance of acidity and heat. The use of cilantro leaves and radishes as garnishes adds a pop of color and freshness. Trust in this recipe for a delightful, flavorful, and satisfying soup experience.
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