Gazpacho is probably the most summer-y of the summer soups. There is something about it that just screams freshness and vibrancy and coolness all wrapped in one package.

I like serving my gazpacho in teacups on top of saucers with tiny little spoons to scoop up all the little tidbits of goodness sprinkled on top.

But like any cold liquid, it needs a punch in flavor because chilling it does something to the seasoning. Thems the rules. I don’t make the rules. I am just repeating the rules right here. Right now.

Most gazpachos are made with red tomatoes. You can use those here. And this lovely soup you see above will be colored a most fabulous scarlet. Screaming with flavor and seducing the eye. But if you are like me, you will opt for the sweeter, less ubiquitous yellow goldies. I love making sauce with Sun Golds and I love making this soup with them. I think you might like it, too. Try it.

Gazpacho Ingredients

• 2 Tbl olive oil
• 2 yellow onions, diced
• 2 tsp salt
• 8 cups Sun Gold cherry tomatoes
• 1 bay leaf
• ¼ tsp chili flakes
• chicken stock
• 4 garlic cloves, smashed
• 2/3 c buttermilk
• ¼ c heavy cream
• 1 Tbl sherry vinegar

Garnish Ingredients

• 1 c of fresh corn off a one ear
• 1 c of red tomatoes (or a contrast color from the ones in the soup)
• 1 c diced peaches or cantaloupe, peeled
• 1 c diced cucumber, peeled
• 2 Tbl of fresh herbs (mint, basil, tarragon, cilantro all work)
• 1 tbl lemon juice
• 2 Tbl olive oil
• Balsamic Glaze
• 1 tsp salt (optional)

Directions:

1. In a 4-6 quart heavy bottom pot, add 2 Tbl of oil. Add your onions. Add them to the pot and let them cook for several minutes to cook.
2. When the onions are clear, add the tomatoes, salt, bay leaves, chili flakes, and chicken stock to cover the ingredients. Cover the pot and bring the liquid to a boil. Reduce it to a simmer and uncover the pot. Cook until the liquid reduces to half.
3. Remove the bay leaves, and add the garlic. Use an immersion blender to puree. You can pass the soup through a mesh strainer to catch the tomato peels, if you’re being extra fancy. Add in vinegar.
4. Add the buttermilk and cream and stir. Taste. Add salt if needed.
5. Cut the corn off of the cob. Rub the dull side of the knife against the cob to extract some corn milk. Put the corn and corn milk into a large bowl. Dice your tomatoes, peaches or cantaloup, and cucumber to roughly the same size as the corn kernels. Stack your herbs and roll them. Slice them thinly. Add them to the bowl.
6. Add lemon juice and olive oil to the corn mixture. Let the flavors sit for about 15 minutes. Taste. Add salt if you like. If you aren’t eating it during the next few minutes, don’t salt until ready to serve.
7. Spoon your soup into a bowl and add a generous amount of the garnish. Then drizzle with balsamic glaze.