Bargetto Winery

Recipes & Pairings

Fresh Peach and Yogurt Soup with Bargetto's Pinot Grigio

by Shawn Stanchfield

A refreshing chilled soup that pairs ripe summer peaches with Bargetto’s California Pinot Grigio, honey, and fresh lemon juice. Finished with creamy yogurt, a touch of cinnamon, and a garnish of finely chopped pistachios, it’s a bright and elegant dish that highlights the natural sweetness of fresh peaches.

Fact Sheet
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
2 hours including chilling
Servings
4-6
Difficulty
Easy
Cook With
Monterey County Pinot Grigio

This Pinot Grigio is vibrant, with aromas of pink jasmine and grapefruit. Secondary aromas of lychee, ginger, and white peach develop as the wine opens up. Lively, bright and refreshing, this wine is perfect for a hot summer day.

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Ingredients

  • 2 pounds fresh peaches
  • 12 oz. BARGETTO California Pinot Grigio
  • 2 oz. honey
  • 1 oz. lemon juice
  • 1/8 tsp. ground cinnamon
  • 4 oz. plain nonfat yogurt
  • 1/2 T. heavy cream
  • Pistachios to taste, chopped fine

Directions

1. Remove the pit from the peaches and rough chop them leaving the peels on.
2. Add the California Pinot Grigio, honey and lemon juice.
3. Heat and simmer for 25 minutes. Remember to use a non reactive pan (no aluminum or copper).
4. After simmering remove and puree the peach mixture in a blender. (A tip when pureeing any hot mixture is to start the blender first then add the ingredients. Sometimes people add the hot mixture to the blender, cover, then watch it explode all over the kitchen walls when the blender is turned on.)
5. Once blended, strain and chill.
6. Stir in the cinnamon, yogurt and heavy cream.
7. Chill thoroughly and serve in chilled bowls, garnished with the chopped pistachio nuts.

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