Print

Sweet Corn and Peach Gazpacho

Sweet Corn and Peach Gazpacho

A sweetly refreshing version of Spanish gazpacho that, while still being tomato and red pepper-inclusive, also welcomes some additional summer produce into the mix. Sweet peaches and fresh corn kernels lend their flavors to this chilled summery soup that is the perfect make-ahead entertaining dish. I highly recommend serving alongside my Watermelon and Candied Bacon Caprese Salad. Need another fun use for the corn flakes? Try these Whipped Cornbread Cookies with Salty Cornflake Crunch.

Ingredients

Units Scale
  • 1 large tomato, roughly chopped (preferably heirloom)
  • 12-ounce jar roasted red peppers, drained
  • 1/3 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 (recommended)
  • 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
  • 2 cups corn flakes cereal
  • Salt and pepper

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

Instructions

  1. 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.
  2. 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, a drizzle of olive oil, and goat cheese crumbles or sour cream.
Share via
Copy link
Powered by Social Snap