Gazpacho with Avocado and Corn: A Refreshing Twist on a Classic Dish

Gazpacho with avocado and corn is a refreshing and vibrant summer soup that combines the classic flavors of gazpacho with the creamy richness of avocado and the sweetness of fresh corn. This chilled soup is perfect for hot days when you crave something light, nutritious, and bursting with flavor. With its colorful presentation and satisfying textures, it’s sure to become a favorite in your summer recipe repertoire.

Preparation Time:

  • Prep time: 20 minutes
  • Chilling time: 1 hour
  • Total time: 1 hour 20 minutes


For the Gazpacho:

  • 4 large tomatoes, diced
  • 1 cucumber, peeled and diced
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 3 cups (720 ml) tomato juice
  • 1/4 cup (60 ml) red wine vinegar
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 teaspoon (5 ml) Worcestershire sauce (optional)
  • 1 teaspoon (5 ml) hot sauce (optional)
  • Salt and pepper, to taste

For Serving:

  • 1 ripe avocado, diced
  • 1 cup (150 grams) fresh corn kernels
  • Fresh cilantro or basil, for garnish
  • Lime wedges, for serving
  • Crusty bread or tortilla chips, for serving


1. Prepare the Gazpacho Base:

  • In a large bowl, combine the diced tomatoes, cucumber, red bell pepper, red onion, and minced garlic.
  • Add the tomato juice, red wine vinegar, extra-virgin olive oil, Worcestershire sauce (if using), and hot sauce (if using).
  • Season with salt and pepper to taste.
  • Stir well to combine all the ingredients.

2. Blend the Gazpacho:

  • Working in batches if necessary, transfer the gazpacho mixture to a blender or food processor.
  • Blend until smooth and well combined, adjusting the seasoning if necessary.
  • Transfer the blended gazpacho to a large serving bowl or individual soup bowls.

3. Chill the Gazpacho:

  • Cover the gazpacho and refrigerate for at least 1 hour, or until well chilled.

4. Serve the Gazpacho:

  • Just before serving, prepare the toppings.
  • Divide the diced avocado and fresh corn kernels among the bowls of chilled gazpacho.
  • Garnish with fresh cilantro or basil leaves.
  • Serve the gazpacho with lime wedges on the side for squeezing and crusty bread or tortilla chips for dipping.

5. Enjoy:

  • Serve the gazpacho with avocado and corn immediately, and enjoy the refreshing flavors of summer!

Cooking Tips:

  • For a smoother gazpacho, strain the blended mixture through a fine-mesh sieve before chilling.
  • Adjust the consistency of the gazpacho by adding more tomato juice or water if it’s too thick.
  • Customize the gazpacho by adding other seasonal vegetables like celery, carrots, or jalapeños.

Why You’ll Love This Recipe:

  • Refreshing and Cooling: Gazpacho is the perfect summer soup, as it’s served chilled and offers a refreshing respite from the heat.
  • Nutritious and Flavorful: Packed with fresh vegetables, this gazpacho is not only delicious but also nutritious and satisfying.
  • Versatile and Customizable: You can easily adjust the ingredients and seasonings to suit your taste preferences, making it a versatile dish for any occasion.


Gazpacho with avocado and corn is a delightful twist on a classic summer soup, combining the cool, refreshing flavors of gazpacho with the creamy richness of avocado and the sweetness of fresh corn. Whether served as a light lunch or a refreshing appetizer at a summer gathering, this soup is sure to impress with its vibrant colors and satisfying textures. Enjoy the bright, fresh flavors of summer with every spoonful of this delicious gazpacho!

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