Chilled Peach and Sweet Corn Gazpacho

Set aside 1/4 cup of the chopped peaches and 1/4 cup of the raw sweet corn kernels to use as a texture-rich garnish later.

💡 Tip: Keeping a small portion of the ingredients whole adds a lovely crunch and visual appeal to the finished soup.

In a high-powered blender, combine the remaining peaches, corn kernels, chopped English cucumber, yellow bell pepper, minced shallot, and garlic.

💡 Tip: If your blender needs help moving, add a tablespoon or two of cold water to get the blades going.

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.

💡 Tip: Taste the mixture at this point; you can add a splash more vinegar for brightness or salt to balance the sweetness.

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.

💡 Tip: Pulsing the herbs at the very end keeps their flavor bright and prevents the gazpacho from turning an unappealing muddy

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.

💡 Tip: Gazpacho is always best served thoroughly chilled. The cold temperature dampens sweetness slightly, so adjust seasoning

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.

💡 Tip: For an extra kick, a small pinch of smoked paprika or a dash of hot sauce makes an excellent contrast garnish.