Chilled Corn & Peach Soup
Tested & Approved
by Sophie Lane
Summer doesn't get more effortless — or more gorgeous in a bowl — than this chilled corn peach soup. It blends sweet corn and juicy ripe peaches into a silky, refreshing soup that tastes like sunshine and needs zero time at the stove.
Published: August 9, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintChilled Corn & Peach Soup
A silky, no-cook chilled corn peach soup blending sweet summer corn, ripe peaches, lime, and a touch of chili for the ultimate refreshing starter.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 4 1x
- Method: Blending, No-Cook
- Cuisine: American
Ingredients
- 4 cups fresh corn kernels (about 6 ears), or frozen and thawed
- 3 ripe peaches, peeled, pitted, and chopped
- 1 cup plain Greek yogurt
- 1 cup cold vegetable broth or water
- 1/2 cup cold buttermilk
- 2 tablespoons fresh lime juice
- 1 small shallot, roughly chopped
- 1 tablespoon honey, or to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, optional
- Salt and freshly cracked black pepper, to taste
- Extra-virgin olive oil, for drizzling
- Diced peach, corn kernels, torn basil, and crumbled feta, for garnish
Instructions
- In a blender, combine the corn kernels, chopped peaches, Greek yogurt, vegetable broth, buttermilk, lime juice, shallot, honey, and cumin.
- Blend on high speed for 2 to 3 minutes, until completely smooth and creamy.
- Taste and season with cayenne, salt, and black pepper as needed. If the soup is too thick, thin with a splash more broth or buttermilk.
- For the silkiest texture, pass the soup through a fine-mesh strainer, pressing with a spatula to remove the corn skins.
- Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
- Give the soup a good stir before serving, then ladle into chilled bowls.
- Drizzle with olive oil and garnish with diced peach, extra corn kernels, torn basil, and crumbled feta. Serve immediately.
Notes
Use the ripest, sweetest peaches and freshest corn you can find since this soup relies entirely on natural sweetness. This chilled corn peach soup tastes even better the next day, so make it a day ahead if you can. Store leftovers covered in the fridge for up to 3 days; do not freeze, as the texture will separate.
Frequently Asked Questions
Can I make chilled corn peach soup ahead of time?
Yes, this chilled corn peach soup actually improves after resting overnight in the fridge, as the flavors have more time to meld. Store it covered for up to 3 days and stir well before serving.
Can I use frozen corn instead of fresh?
Absolutely. Thaw frozen corn kernels completely and pat them dry before blending; you'll still get a naturally sweet, creamy chilled corn peach soup.
How do I make this soup dairy-free?
Swap the Greek yogurt and buttermilk for full-fat coconut milk and a splash of plant-based milk with a squeeze of extra lime juice to keep that same tangy brightness.
Why strain the soup?
Straining removes the tough corn skins, giving the chilled corn peach soup a velvety, restaurant-style texture. It's optional, but highly recommended for the smoothest results.
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