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Peach & Corn Gazpacho with Cornbread Croutons

Peach & Corn Gazpacho with Cornbread Croutons

A refreshing Peach & Corn Gazpacho with Cornbread Croutons, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 cups
Course: Soup
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Unsalted Butter Feel free to use salted butter for extra flavor.
  • 1 cup Fresh Corn Frozen corn can work if fresh isn't available.
  • 2 cups Diced Heirloom Tomatoes
  • 2 units Ripe Peaches Nectarines can be substituted.
  • ½ cup Fresh Basil Leaves Can use cilantro or mint.
  • 2 tablespoons Extra Virgin Olive Oil Adjust for desired consistency.
  • 1 teaspoon Kosher Salt Taste and adjust as needed.
  • ½ teaspoon White Pepper Black pepper is a suitable alternative.
For the Croutons
  • 1 cup Cornbread Store-bought or homemade options are great.
  • 2 tablespoons Unsalted Butter
  • 1 tablespoon Chives Substitute with green onions if preferred.
  • to taste Flaky Sea Salt For garnish.

Equipment

  • Skillet
  • blender
  • Airtight Container

Method
 

Preparation
  1. Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add 1 cup of fresh corn kernels and sauté for 3–4 minutes until golden and fragrant. Transfer corn to a blender.
  2. In the blender, combine sautéed corn, 2 cups of diced heirloom tomatoes, 2 ripe peaches, ½ cup of fresh basil, and 2 tablespoons of olive oil. Season with 1 teaspoon of kosher salt and ½ teaspoon of white pepper. Blend until smooth.
  3. Pour the gazpacho into an airtight container and refrigerate for at least 1 hour to chill.
  4. Melt another tablespoon of butter in the skillet, add 1 cup of cubed cornbread, and season with a pinch of salt. Toast for 3–4 minutes until golden and crispy.
  5. Ladle the chilled gazpacho into bowls, top with cornbread croutons, and garnish with chopped chives, basil leaves, and flaky sea salt.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 250IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

This gazpacho is best served chilled. Adjust seasoning to taste after blending.

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