Description
This refreshing Peach, Corn, and Tomato Gazpacho combines the sweetness of ripe peaches and corn with the acidity of heirloom tomatoes for a vibrant, chilled summer soup. Sautéed corn kernels add a delightful caramelized flavor, while fresh basil and a drizzle of olive oil enhance the freshness. Toasted cornbread crumbs and chives provide a contrasting crunchy garnish. Perfect for a light appetizer or a cool main course on a warm day.
Ingredients
Soup Base
- 2 Tbsp unsalted butter
- 1 ear of corn, kernels removed from the cob
- 2-3 large heirloom tomatoes, cored and roughly chopped (about 3-4 cups)
- 2 ripe peaches, pitted and roughly chopped
- ½ cup fresh basil leaves, plus more for serving
- ¼-⅓ cup extra virgin olive oil
- 1-2 tsp kosher salt, or to taste
- ½ tsp white pepper
Garnish
- ½ cup cornbread, crumbled
- 2 Tbsp unsalted butter (for toasting cornbread)
- 2 Tbsp chives, thinly sliced
- Flaky sea salt
Instructions
- Sauté the Corn: Melt 2 tablespoons of unsalted butter in a skillet over medium-high heat. Add the corn kernels and season with ½ teaspoon kosher salt. Cook the corn until it turns golden and develops a nice caramelization, about 3-4 minutes. Then transfer the sautéed corn into a blender.
- Blend the Soup: Add the roughly chopped tomatoes, peaches, ½ cup fresh basil leaves, ¼ cup extra virgin olive oil, 1 teaspoon kosher salt, and ½ teaspoon white pepper to the blender with the corn. Blend everything together until the mixture is very smooth. Taste the soup and adjust the seasoning by adding more salt or olive oil if needed. If your blender cannot fully smooth the soup, strain it through a sieve to remove any lumps.
- Chill the Soup: Pour the blended soup into a large airtight container. Seal it tightly and refrigerate for at least 1 hour, or up to overnight, until the soup is very cold to enhance the flavors and provide a refreshing experience.
- Toast the Cornbread Crumbs: Just before serving, melt the remaining 2 tablespoons of unsalted butter in a skillet over medium heat. Add the crumbled cornbread pieces and season lightly with kosher salt. Cook the crumbs for about 3-4 minutes, stirring occasionally, until they become toasted and golden brown, creating a crunchy texture to garnish the soup.
- Garnish and Serve: Divide the chilled gazpacho evenly between 2 to 4 bowls depending on whether it is served as an appetizer or main dish. Top each bowl with a generous sprinkling of the crispy toasted cornbread crumbs, a drizzle of extra virgin olive oil, thinly sliced chives, a few fresh basil leaves, and a pinch of flaky sea salt. Serve immediately and enjoy this cool, flavorful gazpacho.
Notes
- This gazpacho can be made up to a day in advance and stored in the refrigerator until ready to serve.
- Use ripe, sweet peaches and fresh, high-quality heirloom tomatoes for the best flavor.
- To keep the soup extra smooth, strain through a fine sieve after blending if desired.
- For a vegan version, substitute butter with olive oil for the sautéing and toasting steps.
- If cornbread is not available, use crunchy croutons or toast bite-sized pieces of bread as an alternative garnish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
