Written By Guest Writer Recipes / Soup Jun 29, 2012 Peach Gazpacho from Miradoro at Tinhorn Creek SHARE VIA: Facebook Twitter Pinterestfrom Jeff Van Geest, Executive Chef at Miradoro at Tinhorn CreekServes 6-8 Ingredients:4 pounds organic peaches, washed, (skin left on)—pitted1 medium red onion, coarsely chopped4 cloves of garlic, chopped1 cup, loosely packed fresh mint3 cups torn day old white bread (crusty, artisan bread is ideal)½ cup red wine vinegar1 cup extra virgin olive oilCroutons for garnish Method:In a glass or metal container, combine all ingredients except croutons. Cover and refrigerate overnight. The following day pass through a food mill or use a blender and press through a sieve for a velvety consistency.Serve cold, garnish with good extra virgin olive oil and croutons Miradoro at Tinhorn CreekTinhorn Creek Vineyards is perched on the hillside overlooking the South Okanagan Valley in rural Oliver, BC. ChefsRecipesSoups SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.