Print

Chilled Corn & Peach Soup

Print Recipe

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.

Ingredients

Scale
  • 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

  1. In a blender, combine the corn kernels, chopped peaches, Greek yogurt, vegetable broth, buttermilk, lime juice, shallot, honey, and cumin.
  2. Blend on high speed for 2 to 3 minutes, until completely smooth and creamy.
  3. 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.
  4. For the silkiest texture, pass the soup through a fine-mesh strainer, pressing with a spatula to remove the corn skins.
  5. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
  6. Give the soup a good stir before serving, then ladle into chilled bowls.
  7. 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.

Find it online: https://www.rapidrecipes.blog/chilled-corn-peach-soup/