Corn & Peach Gazpacho

Serves 4 · 25 min prep

Estimate for one serving

• 265 cal
• 5g protein
• 32g carbs
• 15g fat
• 6g fiber

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Ingredients

• 3 fresh corn ears
• 3 large ripe peaches
• 1 medium English cucumber
• 1 yellow bell pepper
• 1 small shallot
• 1 garlic clove
• 1/4 cup extra-virgin olive oil
• 2 tbsp sherry vinegar
• 2 tbsp fresh lime juice
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup ice water
• 1/4 cup fresh basil leaves
• 1/4 cup for serving crème fraîche or plain Greek yogurt
• for garnish chili crisp or smoked paprika

Instructions

1. 1Husk the corn. Stand each ear in a large bowl and slice the kernels off; reserve half a cup of the sweetest raw kernels for garnish.
2. 2Peel and pit the peaches, then roughly chop them. Peel the cucumber if the skin is thick, seed it lightly, and chop. Core and chop the yellow bell pepper.
3. 3Combine the remaining corn kernels, chopped peaches, cucumber, bell pepper, peeled shallot, and garlic in a blender. Add the olive oil, sherry vinegar, lime juice, salt, and black pepper.
4. 4Blend on high until completely smooth and silky, 45 to 60 seconds. If the mixture is too thick to swirl easily, stream in ice water a little at a time until it reaches a pourable gazpacho consistency.
5. 5Taste and adjust salt, vinegar, or lime so the soup tastes bright and balanced between sweet peach and savory corn. Chill the blender jar or transfer to a covered container and refrigerate at least 1 hour, or up to overnight, until thoroughly cold.
6. 6Just before serving, give the gazpacho a quick stir or re-blend for a few seconds to re-emulsify. Ladle into chilled bowls or portable jars.
7. 7Top each portion with a spoonful of the reserved raw corn kernels, a swirl of crème fraîche or Greek yogurt, torn basil, and a light drizzle of chili crisp or dusting of smoked paprika.
8. 8Serve ice-cold with crusty bread or a simple side salad. The soup stays vibrant for lunch meal-prep for up to 2 days.