20-Minute Chilled Corn Peach Tomato Gazpacho
- Prep
- 20 min
- Yield
- 4 servings
- Level
- medium
Vibrant cold soup blending fresh corn, peaches, and heirloom tomatoes with a tangy yogurt base. White wine vinegar and lemon juice provide brightness, while jalapeño adds subtle heat. Garnished with corn kernels, herbs, and olive oil, this light summer gazpacho balances fruit and vegetable in a refreshing chilled bowl.
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Method
7 steps- 1
Add corn kernels, peaches, tomatoes, bell pepper, shallot, jalapeño, garlic clove, white wine vinegar, lemon juice, salt, and black pepper to blender.
- 2
Blend on high until smooth.
- 3
Add Greek yogurt and blend until fully incorporated.
- 4
Taste and adjust acid, salt, and pepper as needed.
- 5
Transfer to clean container and refrigerate for at least 1 hour.
- 6
Taste again and adjust seasonings before serving.
- 7
Top with corn kernels, fresh herbs, and extra-virgin olive oil.
Tips
Chill bowls before serving for enhanced cold temperature.
Taste after chilling as flavor compounds develop and seasonings may need adjustment.
Use very ripe, in-season peaches and tomatoes for maximum sweetness and depth.
Good to Know
Airtight container in refrigerator for 2-3 days.
Prepare gazpacho up to 1 day ahead. Re-taste and adjust seasonings just before serving.
Chilled. Top with corn kernels, fresh herbs, and extra-virgin olive oil before serving.
Common Mistakes
Over-blend to avoid mushy texture; stop when desired consistency is reached.
Skip the second seasoning taste after chilling to avoid under-seasoned soup.
Add Greek yogurt before blending the base to avoid lumpy incorporation.
Substitutions
Dairy-Free Swaps
General Alternatives
slightly less sweet
earthier flavor
significantly hotter