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.
- Yield: Serves 4
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
- 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, a drizzle of olive oil, and goat cheese crumbles or sour cream.