Summer Peach & Tomato Gazpacho with Feta & Corn Salsa
Blender Required

Summer Peach & Tomato Gazpacho

with Feta & Corn Salsa

35 MIN
$20.99 2 Servings
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From the Test Kitchen

For this refreshing, cold summer soup, you'll use some of the season's best ingredients: peach and tomatoes are blended with other fresh veggies, sherry vinegar, and more to make the gazpacho, and bites of sweet corn are tossed with cucumber and lime juice to sprinkle on top alongside tangy feta.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
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fresh
ingredients
Summer Peach & Tomato Gazpacho with Feta & Corn Salsa
Title
  • ½ lb Grape Tomatoes
  • 1 Peach
  • 2 ears Corn
  • 1 Bell Pepper
  • 2 Persian Cucumbers
  • 1 Lime
  • 1½ oz Feta Cheese
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Sherry Vinegar
  • 1½ tsps Calabrian Chile Paste

Summer Peach & Tomato Gazpacho

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve 1 cucumber lengthwise, then cut crosswise into 1-inch pieces. Small dice the remaining cucumber. Halve the tomatoes. Halve, pit, and large dice the peach. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Halve the lime crosswise. In a large bowl, combine the 1-inch cucumber pieces, halved tomatoes, diced peach, diced pepper, vinegar, the juice of 1 lime half, 2 tablespoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Toast the breadcrumbs

Meanwhile, in medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Transfer to a bowl. Wipe out the pan.

Toast the breadcrumbs
Cook the corn & make the salsa
3 Cook the corn & make the salsa

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Transfer to a medium bowl and set aside to cool slightly. Once cooled, add the diced cucumber, the juice of the remaining lime half, and a drizzle of olive oil; season with salt and pepper. Stir to combine.

4 Make the gazpacho & serve your dish

In a blender, combine the toasted breadcrumbs and marinated vegetables (including the liquid). Season with salt and pepper. Blend until smooth. Serve the gazpacho garnished with the corn salsa and feta (crumbling before adding). Drizzle with olive oil. Enjoy!

Make the gazpacho & serve your dish
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