🌽 Sweet Corn Gazpacho with Basil & Peach
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A creamy, sun-kissed blend of corn, peaches, and basil—chilled and spooned straight from the garden.
August in the garden is both a gift and a challenge. The heat is relentless, but the harvest is overflowing—corn, peaches, basil, cucumbers, and sweet summer tomatoes. That’s exactly where this recipe was born.
This sweet corn gazpacho is a chilled, silky soup with a golden hue and layers of fresh flavor. You get the earthy sweetness of raw corn, the delicate fruitiness of ripe peaches, and the herbal brightness of fresh basil—all blended into something beautiful, light, and just a little unexpected. It’s a perfect make-ahead lunch, starter for a garden dinner party, or nourishing break after a hot morning in the yard.
📌 Why You’ll Love This Recipe
- ✅ No cooking required—just blend and chill
- ✅ Uses peak-season summer produce
- ✅ Naturally vegan and gluten-free
- ✅ Refreshing yet satisfying
- ✅ Gorgeous pale yellow color with green garnish
📌 Quick Reference
- Prep Time: 15 minutes
- Chill Time: 2–3 hours
- Total Time: 3 hours (mostly hands-off)
- Servings: 4
- Dietary Info: Vegan, Gluten-Free
⭐ Key Ingredients at a Glance
corn • peach • cucumber • basil • yellow tomato • olive oil
📌 Ingredients
- 3 ears fresh sweet corn, kernels cut from cob (raw)
- 1 large ripe peach, peeled and chopped
- 1 small cucumber, peeled and chopped
- 1 small yellow tomato or ½ cup golden cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (or lime)
- 1 small clove garlic, minced
- 2 tablespoons fresh basil, chopped (plus more for garnish)
- Salt and freshly ground pepper, to taste
- Optional: ¼ avocado or 1–2 tablespoons soaked cashews (for creaminess)
- Optional toppings: corn kernels, basil oil, microgreens, or a peach slice
📌 Step-by-Step Instructions
🌽 1. Prep the Produce
Cut corn off the cob. Peel and chop peach, cucumber, and tomato.
If using avocado or cashews, prep those as well.
🌀 2. Blend Until Smooth
Add all ingredients to a high-speed blender: corn, peach, cucumber, tomato, lemon juice, garlic, basil, olive oil, salt, pepper, and optional avocado.
Blend until creamy and smooth. Add cold water 1 tablespoon at a time if needed to thin.
❄️ 3. Chill
Transfer to a jar or bowl, cover, and refrigerate for at least 2 hours.
Flavors intensify as it rests.
🍽️ 4. Serve
Stir well before serving. Pour into bowls and garnish with extra corn, basil oil, or a swirl of olive oil. Add microgreens or peach slices if desired.
📌 Serving & Pairing Ideas
- Pair with Zucchini Corn Fritters or Garden Mint Yogurt Chutney
- Serve as a refreshing first course for Herb-Crusted Tomato Pie
- Add a side of crusty sourdough or Persian Watermelon Salad for a full summer spread
📌 Storage & Make-Ahead Tips
- Fridge: Best served within 2 days
- Freezer: Not recommended (texture changes when thawed)
- Make Ahead: Blend in the morning for chilled perfection by dinner
📌 Final Thoughts
This golden gazpacho is summer in a bowl—sweet, tangy, herbaceous, and totally soothing. It’s also proof that a few simple ingredients (and zero cooking) can result in something elegant and deeply nourishing.
If you give it a try, tag @SouthernSoilSunshine and let your garden inspire your bowl. You might also love our Chilled Cucumber Herb Soup or Lemon-Basil Sorbet with Cucumber Ribbons for more heat-friendly favorites.
