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Gazpacho serving with egg half
Mirjana

Summer Garden Gazpacho with Avocado, Sweet Corn, and Soft-Boiled Egg

This chunky gazpacho bursts with the flavors of summer—juicy tomatoes, crisp cucumbers, and sweet peppers—topped with avocado, corn, and soft-boiled egg for a colorful, satisfying twist. Perfectly refreshing and nourishing on warm days.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 people
Course: Mexican, Soup, Traditional
Cuisine: Mexican
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 4–5 medium tomatoes, chopped (heirloom or mixed varieties preferred)
  • 1  red or orange bell pepper, seeded and chopped
  • 2 Cubanelle sweet peppers (or peppers of your choice)
  • 1 English cucumber, peeled and chopped
  • 1 medium dill pickle, finely chopped
  • 1 medium onion, finely chopped
  • 3-4 cloves garlic, minced
  • 1/4 cup olive oil extra virgin
  • 3 tbsp Sriracha, or to taste (optional for heat)
  • 2 cups cups water or vegetable broth, as needed for desired consistency
  • 1¼ tsp sea salt, or to taste
  • 1/2 tsp ground cumin
  • freshly ground black pepper, to taste
  • 1/4 cup fresh cilantro, chopped, plus more for garnish
  • Optional Garnishes and Serving Ideas
  • 1 avocado, halved and sliced
  • 2-3 soft-boiled eggs, halved
  • Fresh cilantro leaves
  • ¼ cup cold-pressed organic pumpkin seed oil, for drizzling
  • 4 tbsp Sweet corn kernels (fresh or lightly steamed)
  • Crisp tostadas or rustic bread, for serving

Method
 

  1. 1 Prepare the base: In a large mixing bowl, combine the fresh tomatoes, bell peppers, Cubanelle peppers, cucumber, dill pickle, onion, and garlic. Stir to mix. 
  2. 2 Season: Add the olive oil, vinegar, Sriracha (if using), diced tomatoes with juice, salt, cumin, and black pepper. Mix well.
    3 Blend partially: Using an immersion blender, pulse the mixture briefly until slightly thickened but still chunky. Alternatively, transfer half the mixture to a blender, blend smooth, and return it to the bowl. Adjust consistency with cold water or broth.
    Gazpacho in glass bowl
  3. 4 Chill: Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld and soup to become fully chilled. 
    5 Prepare garnish:  Sweet corn, avocado slices, and halved soft-boiled eggs, fresh cilantro.
    Corn, soft boiled eggs,avocado and cilantro
  4. 6 Serve: Ladle the gazpacho into bowls. Garnish generously. Drizzle with pumpkin seed oil and sprinkle fresh cilantro leaves. Serve with crisp tostadas or bread on the side.
    Bowl o f gazpacho surrounded with garnishes

Notes

Organic ingredients are highly recommended for the freshest taste and nutritional value.
The soup base keeps for 2–3 days in the refrigerator; add garnishes just before serving for best texture.
Nutrition Information (per serving, approx. for 6 servings)
  • Calories: 265
  • Protein: 7 g
  • Fat: 17 g
  • Saturated Fat: 3 g
  • Carbohydrates: 26 g
  • Fiber: 7 g
  • Sugars: 12 g
  • Sodium: 480 mg
  • Cholesterol: 93 mg