Corn & Peach Gazpacho

Serves 4 · 25 min prep

Ingredients

• 3 large ripe peaches
• 2 cups fresh corn kernels
• 1 large English cucumber
• 1 yellow bell pepper
• 1 large ripe tomato
• 1 small shallot
• 1 garlic clove
• 3 tbsp fresh lime juice
• 1 tbsp sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup ice water
• 1/4 cup fresh basil
• 1/4 cup toasted pepitas

Instructions

1. 1Set aside a small handful of corn kernels and a few peach cubes for garnish. Roughly chop the remaining peaches, cucumber, yellow bell pepper, tomato, and shallot so they fit easily in a blender.
2. 2Add the chopped produce, most of the corn, garlic, lime juice, sherry vinegar, olive oil, salt, and pepper to a high-speed blender.
3. 3Blend on high until completely smooth and silky, 45 to 60 seconds, scraping down once if needed. Stream in ice water a little at a time until the gazpacho is pourable but still body-rich, like thin cream.
4. 4Taste and balance with another pinch of salt or splash of lime—the soup should taste sweet from peach and corn, with a clean acidic finish.
5. 5Transfer to a pitcher or airtight container and chill at least 45 minutes, or up to overnight, so flavors deepen and the soup is thoroughly cold.
6. 6Just before serving, give the gazpacho a quick stir or brief re-blend if it has separated. Ladle into chilled bowls or jars for work lunches.
7. 7Top each portion with reserved raw corn, diced peach, torn basil, a drizzle of olive oil, and toasted pepitas for crunch.
8. 8Serve ice-cold with crusty bread on the side if desired; keep refrigerated and enjoy within 2 days for brightest flavor.