Adding a ripe peach and fresh corn to a traditional gazpacho soup makes for a sweet summer staple. 

1 1/2 lbs ripe tomatoes
1 small English cucumber
kernels from 1 ear of corn
1 ripe peach, pitted
1/4 cup slivered almonds
2 tbsp olive oil
pinch of salt
4 tbsp white balsamic vinegar plus some more for drizzling

Combine all ingredients in a blender and process until smooth.
Chill for an hour so all the flavors can come together.
Serve in a tall glass with a little drizzle of balsamic vinegar on top.

Yields 4 cups.