Mango and Peach Gazpacho

INGREDIENTS

1 ripe mango, peeled, cut from pit, and finely diced

2 cups mango nectar

1 unpeeled peach, pitted and finely diced

1 cup chardonnay wine

Juice of 1 lime

1 tsp. rice vinegar

10 fresh mint leaves, stacked, rolled, and cut into fine shreds

Kosher salt to taste

PREPARATION

In large bowl combine mango and mango nectar. Add peach, chardonnay, lime juice, rice vinegar, and most of the mint leaves. Stir well. Add salt. Cover and refrigerate at least 2 hours, up to 5 hours. Garnish with remaining mint leaves. Makes 4 servings.