This Tomato, Peach, & Corn Gazpacho is an accidental favorite. Let me explain: our 3 kids decided to break off into teams and host our first ever Top Chef-inspired family cook off. It’s exactly what it sounds like! One child and one parent per team, with our middle child as the judge.
I won’t go into specifics about the rules or the challenge, but the first dish my younger son and I put forward was this gazpacho and it was a home run! I knew I had to share it with you all. It’s sweet and savory, well balanced, can be made in advance, and the best part? It’s got sautéed crispy cornbread croutons that not only add texture, but a sweet, salty crunch!
Run to the kitchen and make this while peaches and corn are still in season. You’re going to LOVE it!
For more no-cook cold soups, try my Caprese Gazpacho or Cucumber Gazpacho next! Or, if you simply love the flavors in this recipe, check out my Peach & Burrata Salad or Grilled Corn and Zucchini Salad next. All of these are friends and family approved for summer!
What You’ll Need
- Fresh corn, though you can definitely use frozen corn kernels in a pinch!
- Heirloom tomatoes: this is personal preference, but I love heirloom tomatoes. Use your favorite!
- Ripe peaches: yellow or white peaches are great!
- Fresh basil: please don’t used dried basil here, you really want fresh herbs.
- Extra virgin olive oil, unsalted butter, kosher salt, and white pepper
- Cornbread: instead of making your own, use store-bought to make this recipe quick and easy! My favorite is from Whole Foods (it’s usually over by the soup bar!)
- Fresh chives and flaky sea salt, for serving
Ingredient Substitutions
- Peaches: Substitute with nectarines or mangoes for a different twist.
- Vinegar: You can add a splash of red wine vinegar, white wine vinegar, or apple cider vinegar if you feel it needs a bit of acidity. Fresh lemon juice is also a great addition! Just taste before adding, and start with just a tablespoon.
- Cornbread croutons: If you don’t have cornbread, try using cubed baguette, focaccia, or ciabatta bread instead.
Instructions
- Sauté the corn. Lots of times gazpacho recipes require no cooking, but I think the sweet corn benefits from a quick sauté with butter. It adds delicious flavor and brings out the natural sweetness in the corn.
- Blend the soup. Combine all remaining ingredients along with the corn in a blender, then process until very smooth. If needed, pass the soup through a fine mesh sieve.
- Chill the soup. Transfer to an airtight container and refrigerate for at least 1 hour, but overnight is great!
- Toast the cornbread crumbs. Just before serving, sauté crumbled cornbread in a little butter (I like salted butter here!).
- Divide the soup between bowls, drizzle with a little extra virgin olive oil, top with cornbread croutons, fresh basil, and flaky sea salt, then enjoy immediately!
Ari’s Best Tips!
- Use ripe and fresh ingredients: The quality of the gazpacho relies heavily on the freshness of the produce.
- Chill thoroughly: The flavors meld best when the gazpacho is properly chilled. Make it the day before for even better flavor.
- Adjust the texture: If your don’t have a high powered blender and you want a smoother gazpacho, strain the mixture through a fine mesh sieve before chilling.
Make-Ahead, Leftovers, & Storage
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.
Serving Suggestions
Ladle the chilled gazpacho into bowls. Top with the sautéed cornbread croutons and garnish with fresh basil leaves. Enjoy this gazpacho as a refreshing appetizer or a light main dish. It’s perfect for a hot summer day!
To make it a complete meal, consider serving it alongside:
- Kale Caesar Pasta Salad
- 5-Minute Arugula Salad with Parmesan
- Roast chicken, salmon, or grilled steak
- Paired with a summer sandwich, like my Burrata Sandwich with Mortadella and Pesto
You’ve never tasted a gazpacho quite like this! It’s light, refreshing, impossibly cool and creamy, and has a sweet, yet savory flavor that is unmatched!
If you make this Peach and Corn Gazpacho recipe, please let us know by leaving a review and rating below!
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Peach, Corn, and Tomato Gazpacho
Equipment
- Fine mesh sieve optional
- Large tupperware
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
The post Peach & Corn Gazpacho with Cornbread Croutons appeared first on Well Seasoned Studio.