Gazpacho with Avocado and Corn Recipe

Gazpacho with Avocado and Corn Recipe

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.

Preparation: 15 minutes
Chill Time: 2 hours
Total: 2 hours 15 minutes



  • 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
  • cupscallions,sliced
  • 3cupstomato juice,store bought or homemade
  • 2tbspsherry vinegar
  • 1tspsalt
  • ¼tspfreshly ground black pepper
  • tsptabasco,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


  1. 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.

  2. Stir in the tomato juice, vinegar, salt, pepper, Tabasco, and several grindings of black pepper. Stir in the corn and diced avocado.

  3. Taste and adjust the salt, vinegar, and Tabasco sauce to your liking. Refrigerate for about two hours or until cold.

  4. Ladle the soup into bowls and top with cilantro leaves and radishes. Serve with lime wedges.


  • 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
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