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Watermelon and Tomato Gazpacho


1 lb. watermelon
1 large tomato
2 T white balsamic vinegar
1 cup cucumber peeled
1 jalapeno - seeded and chopped
2 T olive oil
2 T lime juice

Toppings for serving

3-5 mint leaves - chiffonade
small dice of cucumber
sprinkle of feta cheese - optional


Put all ingredients in blender and blend until smooth. Taste and adjust if necessary. May need to add salt or lime juice. Chill for at least one hour before serving.

To serve - pour into small shot glasses and sprinkle with
toppings. Serves 6-8.

Serve with:

Kunde Family Winery Summer’s Blush Rosé