If you’re seeing this yellow-hued soup on this first week of September and thinking that I’ve already started reaching for the carrots and squash, you’d be wrong.
Sorry! But it’s still Summer in my book. And this Corn, Peach and Tomato Gazpacho is an ode to that fact. It’s a combination of ALL THE BEST late-Summer produce, including yellow heirloom tomatoes, fresh corn, juicy peaches, yellow peppers and more. It’s fresh and light. And it’s the greatest send off to Summer that I can think of!
If you’re not familiar with gazpacho, then you’re in for a great surprise when you learn that there is NO COOKING INVOLVED! Yeah! There is some chopping, of course. But once you’ve finished that, just plop everything into your blender and give it a whirl. Easy peasy!
Gazpacho is incredibly simple to make. But I have a few tips that will ensure it’s the best!
(1) A little fat is good. This will help give the gazpacho some body and a more luxurious mouth feel. In this recipe, I’m using full-fat Greek yogurt as a source of fat. I also like to drizzle some extra-virgin olive oil on top before serving.
(2) Taste, adjust, repeat. Gazpacho is all about balancing the sweetness, acidity and salt. Since this will depend a lot on the inherent flavor and ripeness of your produce, it’s not going to be the exact same every single time you make a recipe. I recommend tasting and adjusting right after you finish blending all the ingredients together. And then a second time once the gazpacho has fully chilled and the flavors have had more time to develop.
(3) Let it chill. Warm gazpacho is just weird. Let it fully chill before serving. You’ll notice the flavors are better after it sits for a bit. I recommend at least 1 hour. But if you can wait 2+ hours, that’s even better.
How are you celebrating the last moments of Summer? I hope you give my Corn, Peach and Tomato Gazpacho a try!
Cheers,
Liz
Corn, Peach and Tomato Gazpacho
Ingredients
- 2 ears of corn, kernels sliced off
- 2 yellow peaches, peeled, pitted and chopped
- 2 yellow heirloom tomatoes (about 1 lb), cored and chopped
- 1/2 yellow bell pepper, chopped
- 1/3 cup chopped shallot
- 1 tablespoon chopped jalapeño pepper
- 1 garlic clove, peeled
- 2-3 tablespoons white wine vinegar
- 1 tablespoon fresh squeezed lemon juice
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup full-fat Greek yogurt
Instructions
- Add all the ingredients, expect for the Greek yogurt, to your blender. Blend on high until smooth. The add the Greek yogurt and blend until fully incorporated. Taste and add additional acid (vinegar or lemon juice), salt and black pepper, if needed.
- Transfer the gazpacho to a clean container and place it in your refrigerator to chill for at least 1 hour before serving. Once it’s chilled, I like to taste it again and adjust the seasonings, as needed.
- Top with corn kernels, fresh herbs and a drizzle of extra-virgin olive oil before serving.
- Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
what a fun dish, long time for me since my last gazpacho, and I’m on board, especially with the preservation of summer, thank you!
It’s hard to get in all the Summer fruits and veggies before they’re gone. But I’m trying!