Meal Kit
Fresh Summer Gazpacho
With Cucumber, Grape Tomatoes and Corn
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 1 days
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Vegetarian
Chef
Justin Paruszkiewicz
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)
- 16½ fl. oz. Tomato Juice
- 1 English Cucumber
- 1 Yellow Bell Pepper
- 4 oz. Corn Kernels
- 4 oz. Grape Tomatoes
- 1 Lime
- 1 Jalapeno Pepper
- 3 Green Onions
- 5 Cilantro Sprigs
- 2 Garlic Cloves
- 2 tsp. Cumin
- 2 tsp. Gazpacho Seasoning Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 2PZmZG39
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Calories190
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Carbohydrates41g
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Net Carbs32g
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Fat1.5g
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Protein9g
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Sodium750mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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.
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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.
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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.
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4 Plate the Dish
Pour the gazpacho into a soup bowl. Equally distribute the vegetables. Garnish with the reserves green onions.
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