Peach Gazpacho with Chardonnay and Berries
This is a great chilled soup, that utilizes in-season fruit, and is to be enjoyed on hot summer days! Yield: 1 and ½ gallons. This soup may be made in advance and can be kept for 3 days.
  • 20 peaches, peeled
  • 2 bottles (750 ml) chardonnay wine
  • 2 cups water
  • 3 - 5 juniper berries
  • 1 tablespoon whole black peppercorns
  • 3 cucumbers, peeled and medium diced
  • fresh raspberries
  1. Place peaches, chardonnay wine, juniper berries, peppercorns and water into a 2 gallon pressure cooker and steam for 40 to 50 minutes.
  2. Once fruit is cooled, with gloves, remove the pits from the peaches, juniper berries and peppercorns. Remove all ingredients and liquid and transfer into a blender. Puree all ingredients until a fine puree is achieved. Chill.
  3. Serve in chilled bowls with medium diced cucumbers and fresh raspberries.
Recipe by Hometown Sausage Kitchen at