Peachy Corn Gazpacho
Servings 6 People
Ingredients
- 1 ripe peach, pitted, quartered
- 1 cup raw corn kernels (from about 2 ears corn)*
- 1 1 cucumber, peeled, quartered
- 1 cup water
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tbsp kosher salt
For the mix ins:
- 1-2 ripe peaches, halved, pits removed, diced (about 1 heaping cup)
- 1 cup raw corn kernels (from about 2 ears corn)*
- 1 cucumber, peeled, diced (about 1 ½ cups)
- 1 avocado, diced
- You can easily use frozen, thawed corn in place of fresh raw corn.
Items you can prep ahead (optional)
- Cut kernels off of 4 ears of corn (you should get 2 cups - 1 cup for the soup and 1 cup for mix-ins)
- Make the soup base and chill overnight.
- Dice 1-2 peaches
- Peel and dice 1 cucumber
Instructions
- In a high-speed blender, add the peach, corn, cucumber, water, lime, oil, and salt and blend on high until smooth. Taste and add more salt or lime, if needed. Pour into a large bowl with a lid. Chill overnight or for at least 8 hours.
- Right before serving, stir in most of the mix-ins (peaches, corn, and cucumber), saving some for topping (this just makes it look prettier, you can just add it all in if you want).
- Scatter chopped avocado over top along with any peach, corn, and cucumber you saved for garnishing. Top with black pepper and drizzle of olive oil.
Notes
Substitutions:
- You could essentially add any crunchy raw veggie or fruit mix-ins (tomatoes, bell pepper, radish, celery, etc…)
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- I like to store the soup and mix-in separately so they stay nice and crunchy, but you could mix them in and store it that way too.
- Top with a dollop of greek yogurt and fresh herbs.