Peach Gazpacho from Miradoro at Tinhorn Creek

from Jeff Van Geest, Executive Chef at Miradoro at Tinhorn Creek

Serves 6-8



4 pounds organic peaches, washed, (skin left on)—pitted

1 medium red onion, coarsely chopped

4 cloves of garlic, chopped

1 cup, loosely packed fresh mint

3 cups torn day old white bread (crusty, artisan bread is ideal)

½ cup red wine vinegar

1 cup extra virgin olive oil

Croutons for garnish




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 Creek

Tinhorn Creek Vineyards is perched on the hillside overlooking the South Okanagan Valley in rural Oliver, BC.




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