Watermelon-Strawberry Gazpacho
with mint & rosé
Pair with the 2008 rosé

Makes about 40 oz
Ingredients -4 cups roughly chopped seedless watermelon, divided
-2 cups roughly chopped strawberries, divided
-3 tablespoons rosé
-1 tablespoon Meyer Lemon Olive Oil (available for purchase in the tasting room)
-3 tablespoons cup roughly chopped mint, divided
-Pinch of sea salt

To Make
Put 3 ½ cups of the watermelon, 1 ½ cups of the strawberries, Rosé, Meyer Lemon Olive Oil, 2 tablespoons of the mint, & salt into a blender and puree until smooth. Transfer puree to a fine mesh strainer set over a large bowl and strain puree, pressing as much through as possible; discard solids. Cover and chill for at least 1 hour.

Finely chop remaining ½ cup watermelon, ½ cup strawberries and 1 tablespoon mint and toss together in a bowl. Serve gazpacho with remaining chopped ingredients and enjoy.