Chef Ian's scrumptious summer gazpacho pairing with our 2021 Estate White Blend.

Ingredients

 1 ½ cups Very Ripe Tomatoes - Rough Chopped
 ½ lb Very Ripe Peaches- Rough Chopped
 ¼ lb Sweet Onion- Rough Chopped
 ¼ lb Zucchini- Rough Chopped
 ½ lb Cucumber- Rough Chopped
 ¾ tsp Fresh Garlic- Minced
  cup Salt
 ½ tbsp Black Pepper
 8 oz Marcona Almonds- Ground
 2 oz Fresh Basil
 ¾ cup Extra Virgin Olive Oil
  cup Champagne Vinegar

Directions

Mix the peaches, tomatoes, cucumber, zucchini, garlic, onion, salt, and pepper. Toss well, cover, and refrigerate for one hour.

Mix in the basil, vinegar, and almonds.

Blend mix while drizzling in olive oil.

Once all is blended, mix well, and readjust seasonings.

Ingredients

 1 ½ cups Very Ripe Tomatoes - Rough Chopped
 ½ lb Very Ripe Peaches- Rough Chopped
 ¼ lb Sweet Onion- Rough Chopped
 ¼ lb Zucchini- Rough Chopped
 ½ lb Cucumber- Rough Chopped
 ¾ tsp Fresh Garlic- Minced
  cup Salt
 ½ tbsp Black Pepper
 8 oz Marcona Almonds- Ground
 2 oz Fresh Basil
 ¾ cup Extra Virgin Olive Oil
  cup Champagne Vinegar

Directions

1

Mix the peaches, tomatoes, cucumber, zucchini, garlic, onion, salt, and pepper. Toss well, cover, and refrigerate for one hour.

2

Mix in the basil, vinegar, and almonds.

3

Blend mix while drizzling in olive oil.

4

Once all is blended, mix well, and readjust seasonings.

Tomato Peach Gazpacho