Avocado Corn Gazpacho Recipe

Name: Avocado Corn Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 zucchini, coarsely chopped; 1 yellow squash, coarsely chopped; 1 red bell pepper, coarsely chopped; 1 small yellow onion, coarsely chopped; 1 serrano chile, seeds removed, coarsely chopped; 1 teaspoon chopped garlic; 3 ripe avocados; 1 1/2 cups blanched corn; 1/2 cup finely diced tomato; 1/3 cup finely chopped cilantro leaves; 1/2 cup lime juice; 5 to 5 1/2 cups ice cold water; 1 teaspoon salt; 1 teaspoon freshly ground black pepper

Servings: persons

1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 red bell pepper, coarsely chopped
1 small yellow onion, coarsely chopped
1 serrano chile, seeds removed, coarsely chopped
1 teaspoon chopped garlic
3 ripe avocados
1 1/2 cups blanched corn
1/2 cup finely diced tomato
1/3 cup finely chopped cilantro leaves
1/2 cup lime juice
5 to 5 1/2 cups ice cold water
1 teaspoon salt
1 teaspoon freshly ground black pepper

1
Put the zucchini, yellow onion, bell pepper, onion, serrano and garlic in bowl of food processor and pulse briefly.
2
The pieces should be small but not minced or soupy.
3
Transfer the vegetable mixture to a large bowl.
4
Halve and pit the avocados.
5
Put 1/2 an avocado in the food processor and pulse to puree.
6
Dice the remaining 1 1/2 avocados.
7
To the bowl of vegetables, add the avocado puree, diced avocado, fresh corn, tomatoes, cilantro, lime juice, cold water, and salt and pepper.
8
Mix gently with a large spoon.
9
Taste and adjust the salt and pepper, to taste.
10
Cover and refrigerate until ice cold.
11
Ladle into soup bowls and serve.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 zucchini, coarsely chopped, 1 yellow squash, coarsely chopped, 1 red bell pepper, coarsely chopped, 1 small yellow onion, coarsely chopped, and more.

Yes, Avocado Corn Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avocado Corn Gazpacho

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