Cool off with this amazing summer gazpacho, equal parts, creamy, spicy and delicious! Unlike the name, there are in fact no peaches or cream in this recipe, but there is however beautifully sweet 'peaches and cream' corn on the cob, the perfect edition to a rich and nutrient packed bone broth. We are lucky to live near one of the top bone broth bars on the planet (they actually made the top 5 list world wide!) Home On The Range Organics.
-2 cobs of corn
-750ml of bone broth (we used beef by Home on the Range Organics)
-1 glove of garlic
-Sea salt and black pepper to taste
On medium heat sauté two shallots and a clove of garlic. Take a knife down the sides of two cobs of corn and add the kernels to the mixture.
Add a 750ml of bone broth and bring to a boil. Simmer for 6 or 7 min and transfer to your blender. Peel and cube an avocado and add to the mixture with a few glugs of Jonny Hetherington Essentials Peach Habanero Hot Sauce.
Blend on high until creamy adding salt and pepper to taste. Transfer to a shallow pan and chill in the refrigerator.
Serve in bowls with yogurt and drizzle your favorite olive oil on top with a little more hot sauce depending on how spicy you like it.
Voila! Peaches & cream bone broth gazpacho.