Peach, Corn, and Tomato Gazpacho
This Peach, Corn, and Tomato Gazpacho is a refreshing and vibrant cold soup that celebrates the best of summer produce. Topped with sautéed cornbread croutons, it adds a delicious crunch to every spoonful. Perfect for a light lunch, an appetizer, or a vegetarian soup at your next gathering, this gazpacho is sure to impress.
Servings: 4 servings
Calories: 550kcal
Video
Equipment
Ingredients
- 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, plus more for serving
- ¼-⅓ cup extra virgin olive oil
- 1-2 tsp kosher salt, or to taste
- ½ tsp white pepper
- ½ cup cornbread, crumbled
- 2 Tbsp chives, thinly sliced
- Flaky sea salt
Instructions
- Sauté the corn. Melt 2 Tbsp unsalted butter in a skillet over medium-high heat. Add corn, then season with ½ tsp kosher salt. Cook until the corn is golden, about 3-4 minutes. Transfer to a blender.
- Blend the soup. To the blender, add chopped tomatoes, chopped peaches, ½ cup fresh basil leaves, ¼ cup extra virgin olive oil, 1 tsp kosher salt, and ½ tsp white pepper. Blend until very smooth, then taste and adjust seasoning as needed, adding more olive oil or salt to taste. If your blender isn’t strong enough, pass the soup through a sieve to remove any lumps.
- Chill the soup. Transfer the soup to a large container, seal tightly, then transfer to a fridge until very cold, at least 1 hour or up to overnight.
- Toast the cornbread crumbs. Just before serving, melt the remaining 2 Tbsp butter in a skillet. Add crumbled cornbread, then season lightly with kosher salt. Cook for 3-4 minutes, stirring occasionally, until toasted and golden brown.
- Garnish, then serve cold! Divide the soup between 2-4 bowls (depending on whether it’s an appetizer or main course), then top with crispy cornbread, a drizzle of extra virgin olive oil, thinly sliced chives, a few basil leaves, and flaky sea salt. Enjoy!
Notes
- If you have salted butter, cook the cornbread in 2 Tbsp salted butter for a more savory taste. If you don’t have cornbread (I buy it cooked from Whole Foods over by the soup section), you can substitute with any other homemade breadcrumbs you like. I’m a big fan of the sweet and savory flavor, though!
- This peach gazpacho is an excellent make-ahead dish. Prepare the gazpacho and croutons up to a day in advance. Store the gazpacho in the refrigerator and the croutons in an airtight container at room temperature. Assemble just before serving to maintain the croutons' crispiness.
- Leftovers and storage: The gazpacho can be stored in an airtight container in the refrigerator for up to 3 days. You can serve it chilled or room temperature, but I like it best cold.
- To freeze: While gazpacho can be frozen, it may alter the texture slightly. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator and give it a good stir again before serving.
Nutrition
Calories: 550kcal | Carbohydrates: 26g | Protein: 3g | Fat: 49g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 32g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 773mg | Potassium: 284mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1.047IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg
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