Summer Peach Gazpacho

A sun-drenched recipe made for slow afternoons, serve with a chilled glass of our ‘Public Holiday’ Vermentino

This recipe is perfect for putting your farmers market finds or overflowing summer garden to delicious use. When a recipe is this simple, the quality of your produce makes all the difference, so look for the ripest peaches and juiciest tomatoes you can find!

Our grape grower in El Dorado is known for growing more than just grapes—he grows some of the best peaches in the world. We always make sure to stock up during our vineyard visits. If you ever see Goldbud Peaches at your local market, don’t miss your chance to try them—they’re worth the hype.

Ingredients:

3 peaches, quartered

1/2 English cucumber, diced

2 tomatoes, quartered

2 garlic cloves

Juice of 2 limes

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/2 cup of water

4 basil leaves

2 teaspoons sea salt

1 teaspoon black pepper

Directions:

Wash and roughly chop the peaches, cucumber, and tomato. No need to be precise—everything will get blended together.

Add all ingredients to your food processor or blender: the chopped produce, garlic, lime juice, olive oil, vinegar, water, basil, salt, and pepper.

Process until smooth, leaving just a bit of texture.

Transfer to a bowl and chill in the fridge for 20–30 minutes.

Before serving, garnish with extra chopped cucumber, tomato, and fresh basil.

Hot Tip(s):

Pair with our ‘Public Holiday’ Vermentino

This recipe is very forgiving, feel free to mix it up depending on what you have on hand

Gets even more delicious over time, leftovers can be stored in the fridge for up to one week