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Gazpacho with Avocado and Corn
Gazpacho with Avocado and Corn
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Prep Time:
15 minutes
Total Time:
135 minutes
Chilled avocado and corn gazpacho is the perfect refreshing meal for hot summer nights. Make ahead and enjoy a ready-to-eat lunch or dinner straight from the fridge.
Ingredients:
  • 4 ripe summer tomatoes, about 2 pounds, cored and cut into 1-inch chunks
  • 1 large cucumber, peeled, seeded, and cut into 1-inch chunks
  • 2 medium poblano peppers, seeded and cut into 1-inch chunks
  • 1/3 cup scallions, sliced
  • 3 cups tomato juice, store-bought or homemade
  • 2 tablespoons sherry vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 teaspoons Tabasco or hot sauce (or more), to taste
  • 2 cups cooked corn kernels
  • 2 ripe avocadoes, peeled and cut into small dice
  • 1/2 cup packed cilantro leaves
  • 8 radishes, thinly sliced (for garnish)
  • 2 limes, quartered (for garnish)
Instructions:
  • Blend the tomatoes, cucumbers, peppers, and scallions in a food processor until coarsely chopped but not finely pureed. Transfer to a large bowl.
  • Combine tomato juice, vinegar, salt, pepper, Tabasco, and black pepper. Mix in corn and diced avocado. Adjust seasoning with salt, vinegar, and Tabasco to taste. Chill in the refrigerator for about two hours until cold. Check our tip on quickly cooling gazpacho in the headnotes.
  • To serve, pour the soup into bowls and garnish with fresh cilantro leaves and sliced radishes. Serve with lime wedges. If the soup has thickened or is not cold enough, simply stir in a few ice cubes.

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