Meal Kit

Fresh Summer Gazpacho

With Cucumber, Grape Tomatoes and Corn

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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)

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

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 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.

  2. 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.

  3. 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.

  4. 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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