Fresh Summer Gazpacho

With Cucumber, Grape Tomatoes and Corn

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Vegetarian
A note about serious food allergies

Gazpacho is a soup made of raw vegetables and served cold. Originating in the southern Spain, this soup was traditionally enjoyed at the beginning of the meal. Though there are many versions of this soup, the traditional, tomato-based variety is the one you want on a hot afternoon or warm, summer evening. It's summer in a bowl!

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • 2 tsp. Cumin
  • 4 oz. Corn Kernels
  • 2 tsp. Gazpacho Seasoning Blend
  • 16½ fl. oz. Tomato Juice
  • 5 Cilantro Sprigs
  • 1 English Cucumber
  • 2 Garlic Cloves
  • 3 Green Onions
  • 1 Jalapeño Pepper
  • 1 Lime
  • 1 Yellow Bell Pepper
  • Nutrition (per serving)

  • Calories
    357
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    Prep the Vegetables

    Slice the grape tomatoes and lime in half. Peel the cucumber and remove the seeds with a spoon. Chop the cucumber into ¼ inch pieces. Thinly slice the green onion on a bias. Reserve half the green onions for garnish. Rough chop the cilantro and garlic. Chop the bell pepper and jalapeño into a very small dice.

  • Step 2 - Mix the Vegetables and Season
    2

    Mix the Vegetables and Season

    Place all the chopped vegetables, cilantro, and corn into a large mixing bowl. Squeeze in the juice of one lime, and season with the seasoning blend, and the cumin. Mix together to incorporate.

  • Step 3 - Pour in the Tomato Juice
    3

    Pour in the Tomato Juice

    Pour the tomato juice into the vegetable bowl. Mix together to incorporate. Season with salt and pepper to taste. Refrigerate before serving. Gazpacho should be cold.

  • Step 4 - Plate the Dish
    4

    Plate the Dish

    Pour the gazpacho into a soup bowl. Equally distribute the vegetables. Garnish with the reserves green onions.