Chilled refreshing gazpacho soup made with fresh ripe tomatoes and peaches and topped with charred kernels of corn for a summer dish that is dolly my baby damn good!
Add tomatoes, peaches, shallot, vinegar, basil, and honey to a blender. Puree the ingredients and slowly add olive oil while pureeing. Force puree through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.
Refrigerate the soup for 30 minutes or more and serve in chilled bowls.
Remove the kernels from the cob by holding the cob perpendicular to a bowl or bundt pan. Using a knife slice down on all sides until kernels are all removed to the bowl/pan. Heat skillet on high heat and add the kernels. Let kernels sit for 30 seconds and stir frequently to ensure kernels get a good charring.
Top the soup with fresh chopped basil, diced avocado, and charred kernels.
Notes
For immediate consumption feel free to add ½ cup crushed ice to puree step.
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