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Peach Gazpacho for Labor Day Weekend or Any Warm Day!

Peach season is here and J Vineyards & Winery has a wonderful recipe for peach gazpacho. This chilled gazpacho may be just perfect for this Labor Day weekend and any warm day.

Fresh Peach Gazpacho

Serves 4


1½ pound fresh peaches, preferably white
½ pound Early Girl tomatoes, yellow
1 cup J Vintage Brut (reserved to finish the soup)
¼ cup honey
2 tablespoons lemon juice
1½ tablespoon fresh ginger, finely grated
½ cup plain yogurt
1 English Cucumber for garnish


  1. Pit and coarsely chop peaches and tomatoes, leaving skin intact. Place in a stainless steel saucepan.
  2. Add J Vintage Brut, honey and lemon juice. Cover and simmer for 30 minutes.
  3. Pureé and strain the peach mixture and strain through a fine mesh colandar.
  4. Chill.
  5. Once chilled, stir in yogurt, ginger and 1 cup J Vintage Brut.
  6. Garnish with thin slices of cucumber.

J Vineyards & Winery Culinary Team provided this recipe.

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