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chilled peach gazpacho soup in a bowl topped with corn and avocado

Peach Gazpacho

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!
Prep Time: 5 minutes
Refrigeration Time: 30 minutes
Course: Soup
Cuisine: Spanish
Servings: 3 people
Calories: 333kcal
Author: Marwin Brown

Equipment

  • Blender

Ingredients

  • 1 lb Peaches pitted and halved
  • 1 lb Tomatoes core and seeds removed
  • 1 tablespoon chopped fresh Basil
  • 3 garlic cloves roughly chopped
  • 1 shallot roughly chopped
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 teaspoon Paprika
  • 1 teaspoon Cayenne
  • 2 tablespoon Red wine vinegar
  • ½ cup water
  • 2 tablespoon olive oil
  • ½ tablespoon Honey
  • 1 ear of corn
  • 1 small avocado

Instructions

  • 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.

Nutrition

Calories: 333kcal | Carbohydrates: 39g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Sodium: 798mg | Potassium: 1138mg | Fiber: 10g | Sugar: 23g | Vitamin A: 2911IU | Vitamin C: 41mg | Calcium: 41mg | Iron: 2mg
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