This Sweet Corn and Peach Gazpacho is the most beautiful summery soup, chilled and undeniably refreshing with every bite. My secret ingredient of corn flakes (trust me here) replaces the traditional bread that is often added to this classic chilled Spanish soup. The corn flakes, however, give creaminess, body, AND flavor to the dish, making for a flavorful swap that is perfect in this updated classic.

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What is Gazpacho?

Gazpacho is a chilled, raw vegetable soup hailing from the southern regions of the Iberian peninsula, namely Andalusia. It is enjoyed all over Spain and Portugal now, as it offers delicious respite from hot summers with every bite.

What You’ll Need for this Peach Gazpacho

This recipe intends to really shine a big light on some of summer’s very best and brightest produce. Namely corn, peaches, tomatoes, cucumbers, and peppers. Add in some fresh basil and you’ve got a veritable garden in a bowl. Very much like a salad-turned-soup, gazpacho needs to have a few core things in place to actually qualify as such. The vinegar and olive oil are so very Spanish, and need to be there for fat/richness and acid as well.

I often find a nice bit of sweet, floral honey helps to bring some balance into the scene, along with salt and the the subtle humming heat of some freshly cracked black peppercorns.

Cucumbers are also a classic component of a Spanish style gazpacho, so we’ll use those here, too. But where I get really excited about this recipe is the addition of corn flakes. Yes, the breakfast cereal. Classic gazpacho recipes often feature some bread as a thickening ingredient and to me, this is non-negotiable. Why? Because the bread helps to beautifully bridge that gap between salsa and soup. It adds just enough creamy body to things to help this dish read more soup, and less salsa.

Since we’re using corn in the soup already, the corn flakes are an absolutely perfect swap for the standard bread, as they have built-in, toasty corn flavor and a touch of sweetness that is perfect. If you want another recipe to help use up the rest of that box of corn flakes, you could try my Stovetop Apple (or peach) Crisp with Bourbon Corn Flake Crunch.

INGREDIENTS

1 large tomato, roughly chopped (preferably heirloom)

12-ounce jar roasted red peppers, drained

⅓ English or “hot house” cucumber, roughly chopped (no need to peel or seed)

2 fresh peaches, peeled, cored and roughly chopped or 15 ounces canned/drained peaches

4 ears fresh corn or 1 cup frozen/thawed corn

3 tablespoons olive oil

3 teaspoons red wine vinegar or sherry vinegar

2 teaspoons honey

Two cups corn flakes cereal

Salt and pepper

Serving Suggestions: halved cherry tomatoes, fresh corn kernels, peach slices, basil, goat cheese and/or sour cream.

How to Make this Peach Gazpacho

Easiest. Soup. Ever! This is truly a chop, drop, and blend situation. It’s easy as can be and truly the perfect summer thing.

What to serve with this Sweet Corn and Peach Gazpacho

This soup is great on any table, and not too shabby all on its own, but if you’re looking for a fantastic summer spread, I’d try pairing it with my Watermelon and Candied Bacon Caprese Salad and these Brown Buttered Creamed Corn Stuffed Zucchini Boats.

DIRECTIONS

To make the gazpacho, combine everything through the corn flakes in a high-speed blender. Blend until smooth and very creamy. Taste and adjust anything as you like, seasoning with salt and lots of pepper. NOTE: I like to reserve some corn to use as a topping for the finished bowls.

To serve, pour the soup into small bowls and top with halved cherry tomatoes, fresh corn kernels, slices of peach (all totally optional but very attractive), fresh basil, and goat cheese crumbles or sour cream.