I love a good chilled soup on these hot mid-summer days. This version combines sweet juicy peaches and corn with cucumber for a super refreshing and light gazpacho. Make sure to let the soup base chill overnight before adding your mix-ins and serving. I love this soup as a light meal with a side of grilled cheese or buttered toast. 

Ingredient Highlight

Peaches! Are a good source of carotenoids and flavonoids, which give them their red/orange/yellow colors and are important for eye and heart health. Peaches are also a good source of vitamin C, potassium, and fiber. They are in season generally from June through August.

Servings 6 People
Prep Time 15 minutes

Ingredients

  • 1 ripe peach, pitted, quartered
  • 1 cup raw corn kernels (from about 2 ears corn)*
  • 1 1 cucumber, peeled, quartered
  • 1 cup water
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tbsp kosher salt

For the mix ins:

  • 1-2 ripe peaches, halved, pits removed, diced (about 1 heaping cup)
  • 1 cup raw corn kernels (from about 2 ears corn)*
  • 1 cucumber, peeled, diced (about 1 ½ cups)
  • 1 avocado, diced
  • You can easily use frozen, thawed corn in place of fresh raw corn.

Instructions

  • In a high-speed blender, add the peach, corn, cucumber, water, lime, oil, and salt and blend on high until smooth. Taste and add more salt or lime, if needed. Pour into a large bowl with a lid. Chill overnight or for at least 8 hours.
  • Right before serving, stir in most of the mix-ins (peaches, corn, and cucumber), saving some for topping (this just makes it look prettier, you can just add it all in if you want).
  • Scatter chopped avocado over top along with any peach, corn, and cucumber you saved for garnishing. Top with black pepper and drizzle of olive oil.

Items you can prep ahead (optional)

  • Cut kernels off of 4 ears of corn (you should get 2 cups – 1 cup for the soup and 1 cup for mix-ins)
  • Make the soup base and chill overnight.
  • Dice 1-2 peaches
  • Peel and dice 1 cucumber

Substitutions:

  • You could essentially add any crunchy raw veggie or fruit mix-ins (tomatoes, bell pepper, radish, celery, etc…)

Storage:

  • Store leftovers in an airtight container in the fridge for up to 5 days.

Leftovers + Repurposing:

  • I like to store the soup and mix-in separately so they stay nice and crunchy, but you could mix them in and store it that way too.
  • Top with a dollop of greek yogurt and fresh herbs.
 
Servings 6 People
Prep Time 15 minutes

Ingredients

  • 1 ripe peach, pitted, quartered
  • 1 cup raw corn kernels (from about 2 ears corn)*
  • 1 1 cucumber, peeled, quartered
  • 1 cup water
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tbsp kosher salt

For the mix ins:

  • 1-2 ripe peaches, halved, pits removed, diced (about 1 heaping cup)
  • 1 cup raw corn kernels (from about 2 ears corn)*
  • 1 cucumber, peeled, diced (about 1 ½ cups)
  • 1 avocado, diced
  • You can easily use frozen, thawed corn in place of fresh raw corn.

Instructions

  • In a high-speed blender, add the peach, corn, cucumber, water, lime, oil, and salt and blend on high until smooth. Taste and add more salt or lime, if needed. Pour into a large bowl with a lid. Chill overnight or for at least 8 hours.
  • Right before serving, stir in most of the mix-ins (peaches, corn, and cucumber), saving some for topping (this just makes it look prettier, you can just add it all in if you want).
  • Scatter chopped avocado over top along with any peach, corn, and cucumber you saved for garnishing. Top with black pepper and drizzle of olive oil.

Items you can prep ahead (optional)

  • Cut kernels off of 4 ears of corn (you should get 2 cups - 1 cup for the soup and 1 cup for mix-ins)
  • Make the soup base and chill overnight.
  • Dice 1-2 peaches
  • Peel and dice 1 cucumber

Substitutions:

  • You could essentially add any crunchy raw veggie or fruit mix-ins (tomatoes, bell pepper, radish, celery, etc…)

Storage:

  • Store leftovers in an airtight container in the fridge for up to 5 days.

Leftovers + Repurposing:

  • I like to store the soup and mix-in separately so they stay nice and crunchy, but you could mix them in and store it that way too.
  • Top with a dollop of greek yogurt and fresh herbs.
 

watch & learn

How-to make Peachy Corn Gazpacho