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Peach & Corn Gazpacho with Cornbread Croutons

Peach & Corn Gazpacho with Cornbread Croutons for Summer Bliss

Enjoy a refreshing Peach & Corn Gazpacho with crunchy 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 bowls
Course: Soup
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gazpacho
  • 1 Tbsp Unsalted Butter Can swap with salted butter for enhanced taste.
  • 1 ear Corn Kernels removed; fresh is best.
  • 2-3 Heirloom Tomatoes Cored and roughly chopped; substitute with ripe tomatoes if needed.
  • 2 Ripe Peaches Pitted and roughly chopped; choose fresh, in-season peaches.
  • ½ cup Fresh Basil Plus more for garnish.
  • ¼-⅓ cup Extra Virgin Olive Oil Adjust according to taste preferences.
  • 1-2 tsp Kosher Salt Essential for seasoning.
  • ½ tsp White Pepper Can substitute with black pepper.
For the Toppings
  • ½ cup Cornbread Crumble for delightful crunch.
  • 2 Tbsp Chives Thinly sliced.
  • Flaky Sea Salt For garnish.

Equipment

  • Skillet
  • blender
  • Airtight Container

Method
 

Preparation Steps
  1. In a skillet over medium-high heat, melt 1 tablespoon of unsalted butter and sauté the corn kernels with 1 teaspoon of kosher salt for 3-4 minutes until golden.
  2. Transfer sautéed corn to a blender and add chopped heirloom tomatoes, ripe peaches, fresh basil, and olive oil. Blend until completely smooth.
  3. Pour the blended gazpacho into a sealed container and refrigerate for at least 1 hour.
  4. In a clean skillet, melt the remaining tablespoon of butter and toast the crumbled cornbread for 3-4 minutes until golden brown.
  5. Pour the chilled gazpacho into bowls, top with croutons, drizzle with olive oil, and garnish with chives and basil.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 800IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Store leftover gazpacho in an airtight container for up to 3 days. Keep cornbread croutons separate to preserve their crunch.

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