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Chilled Peach and Sweet Corn Gazpacho
Chilled Peach and Sweet Corn Gazpacho
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20m
Prep
4
Servings
1K+
Views
A vibrant and refreshing chilled summer soup combining the natural sweetness of ripe yellow peaches and fresh sweet corn with a zesty, herbaceous kick.
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4
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Ingredients
- ✓3 large ripe yellow peaches
- ✓2 ears fresh sweet corn
- ✓1 medium English cucumber
- ✓1 small yellow bell pepper
- ✓1 small shallot
- ✓1 clove garlic
- ✓45 ml extra virgin olive oil
- ✓30 ml sherry vinegar
- ✓60 ml fresh basil leaves
- ✓0.5 tsp sea salt
- ✓0.3 tsp freshly cracked black pepper
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Instructions
1
Set aside 60 ml of the chopped peaches and 60 ml of the raw sweet corn kernels to use as a texture-rich garnish later.
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Tip:Keeping a small portion of the ingredients whole adds a lovely crunch and visual appeal to the finished soup.
2
In a high-powered blender, combine the remaining peaches, corn kernels, chopped English cucumber, yellow bell pepper, minced shallot, and garlic.
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Tip:If your blender needs help moving, add a tablespoon or two of cold water to get the blades going.
3
Pour in the extra virgin olive oil, sherry vinegar, sea salt, and black pepper. Blend on high speed for 1 to 2 minutes until completely smooth and creamy.
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Tip:Taste the mixture at this point; you can add a splash more vinegar for brightness or salt to balance the sweetness.
4
Add the fresh basil leaves to the blender and pulse briefly, just until the basil is finely speckled throughout the soup but not completely pulverized.
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Tip:Pulsing the herbs at the very end keeps their flavor bright and prevents the gazpacho from turning an unappealing muddy
5
Pour the blended gazpacho into a large glass airtight container and chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
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Tip:Gazpacho is always best served thoroughly chilled. The cold temperature dampens sweetness slightly, so adjust seasoning
6
Divide the chilled gazpacho into bowls. Top each serving with the reserved peach pieces, sweet corn kernels, a chiffonade of fresh basil, and a final light drizzle of olive oil.
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Tip:For an extra kick, a small pinch of smoked paprika or a dash of hot sauce makes an excellent contrast garnish.
📝Chef's Notes
Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving as natural separation may occur. Do not freeze.
summer soup
no cook
gluten-free
vegan
refreshing
raw food
Peach
Corn
Gazpacho
Yumzy Culinary Collection
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