Summer Peach Gazpacho

I love the taste of summer!!! This refreshing, chilled soup pairs the smoky flavor of grilled corn with summer peaches for a savory and sweet escape that I love to serve as an appetizer when entertaining. I will usually split this amongst six small glasses for guests, but at only 115 calories per serving you can feel guilt-free to enjoy a bowl for yourself!

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Summer Peach Gazpacho

Prep Time
15 mins

Cook Time
10 mins

Serves
6

INGREDIENTS

2 ears corn

1 small yellow onion, peeled and quartered

2 cloves garlic

2 1/2 tablespoons extra-virgin olive oil, divided

2 cups cherry tomatoes

2 peaches, pitted

Salt and pepper to taste

1/4 cup chopped fresh basil

DIRECTIONS

Preheat a grill, indoor grill, or grill pan to medium-high heat.

Brush corn, onion, and garlic cloves with  ½ tablespoon of the olive oil and place on the grill. Wrap garlic in aluminum foil to ensure it doesn’t slip through the grates.

Grill corn about 10 minutes, turning often, until tender. Onions and garlic can be removed as they begin to brown, about 5 minutes.

Cut the kernels from the corn cobs and transfer 3/4 to a blender. Reserve the remaining 1/4 corn kernels.

Add the cooked onion, garlic, 2 tablespoons olive oil, cherry tomatoes, peaches, and cider vinegar to the blender and blend until all is smooth. Season with salt and pepper to taste.

For the best flavor, chill for at least one hour before serving the gazpacho into small glasses or bowls. Top with chopped fresh basil and the remaining whole corn kernels before serving.

For even more flavor you can grill the peaches and cherry tomatoes in this as well! I’ll usually grill smaller items like the cherry tomatoes in a grilling basket.

Ingredient Insider

The peaches, tomatoes, and onions in this recipe bring a ton of summer sweetness without  any added sugar…..sweet from Mother Nature!