Best 3 Avocado Corn Gazpacho Recipes

Avocado corn gazpacho is a refreshing and flavorful summer soup that is perfect for a light lunch or dinner. Made with fresh avocados, corn, tomatoes, and cucumbers, this gazpacho is packed with nutrients and antioxidants. It is also a great way to use up leftover avocados. This cold soup is easy to make and can be tailored to your own taste preferences. Whether you like your gazpacho chunky or smooth, spicy or mild, there is a recipe out there for you. So grab your blender and get ready to enjoy a delicious and healthy bowl of avocado corn gazpacho.

Let's cook with our recipes!

AVOCADO GAZPACHO WITH SPICED CROUTONS

Avocado Gazpacho with Spiced Croutons image

Provided by Food Network

Time 47m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Spiced Croutons, recipe follows
2 cucumbers, peeled, seeded, and diced
2 limes, juiced
1/2 to 1 cup vegetable or chicken broth
1/2-cup fresh cilantro leaves, plus additional, for garnish
1 small jalapeno, stemmed, seeded, and chopped
2 green onions, sliced (including green tops)
2 ripe avocados
Salt
1/2 loaf (8 ounces) crusty bread
2 ounces (1/2 stick) butter
2 teaspoons ground chile powder, such as ancho
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried thyme
Freshly ground pepper

Steps:

Make spiced croutons up to 2 days ahead. Store in an airtight container.
In a blender, puree cucumbers, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapeno, green onions, and 1 of the avocados, diced. Season, to taste, with salt. Cover and refrigerate for about 2 hours or until next day.
To serve, thin gazpacho with additional broth if desired. Dice remaining avocado finely and add to gazpacho base. Pour into bowls and garnish with cilantro leaves and croutons.
Preheat an oven to 450 degrees F. Cut bread into small cubes and spread on a baking sheet. Toast in oven until crisp and golden, about 10 minutes. Melt butter and stir in ground chile powder, salt, ground cumin, thyme, and pepper to taste. Pour over bread cubes and toss to coat. Return to oven and toast 5 minutes more.

AVOCADO CORN GAZPACHO

Avocado Corn Gazpacho image

It's a meal with some tortilla chips and a light green salad.

Provided by Food Network

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 red bell pepper, coarsely chopped
1 small yellow onion, coarsely chopped
1 jalapeno, seeds removed, coarsely chopped
1 teaspoon chopped garlic
3 ripe avocados
1 1/2 cups fresh corn, cut from 1 or 2 cobs. (frozen may be used, but when in season, you cannot beat fresh corn!)
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

Steps:

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

AVOCADO GAZPACHO

Avocado Gazpacho image

These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.

Provided by Martha Rose Shulman

Categories dinner, weekday, soups and stews, main course

Time 10m

Yield Serves four

Number Of Ingredients 16

Ingredients

1 large ripe avocado, about 6 or 7 ounces
1 1/2 pounds ripe tomatoes, cored and peeled
2 to 4 garlic cloves, to taste
2 heaped tablespoons coarsely chopped red or white onion, soaked for five minutes in cold water, drained and rinsed
2 tablespoons extra virgin olive oil
1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
1/2 to 1 teaspoon sweet paprika (to taste)
1/2 to 1 cup ice water, depending on how thick you want your soup to be
Salt
freshly ground pepper
1/2 cup finely chopped cucumber (more to taste)
1/2 cup finely chopped tomato (more to taste)
1/4 cup chopped fresh basil or parsley, or fresh basil or parsley leaves
1/2 cup finely chopped green pepper
1/2 cup small croutons
1 hard-boiled egg, finely chopped

Steps:

Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with ice water, cover and chill for several hours.
Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve it in bowls, and pass the tray of garnishes.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 805 milligrams, Sugar 6 grams

Tips:

Use ripe avocados for a creamy and rich gazpacho.
Choose sweet corn for a naturally sweet flavor.
If you don't have fresh corn, you can use frozen or canned corn.
Add a bit of heat with diced jalapeño pepper or cayenne pepper.
For a smoky flavor, roast the corn before adding it to the gazpacho.
Garnish the gazpacho with crumbled queso fresco, chopped cilantro, or diced avocado.
Serve the gazpacho chilled or at room temperature.

Conclusion:

Avocado corn gazpacho is a refreshing and flavorful soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, chunky or smooth, this gazpacho is sure to please everyone at your table. So next time you are looking for a light and healthy meal, give avocado corn gazpacho a try.