Peach Corn and Tomato Gazpacho
Ingredients
- 2 Tbsp unsalted butter
- 1 ear of corn, (kernels removed from the cob)
- 2-3 large heirloom tomatoes, (cored and roughly chopped, about 3-4 cups)
- 2 ripe peaches, (pitted and roughly chopped)
- ½ cup fresh basil, (plus more for serving)
- ¼-⅓ cup extra virgin olive oil
- 1-2 tsp kosher salt, (or to taste)
- ½ tsp white pepper
- ½ cup cornbread, (crumbled)
- 2 Tbsp chives, (thinly sliced)
- Flaky sea salt
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