Watermelon-Strawberry Gazpacho

with fresh mint

Pair with Four Play rosé


SERVINGS: about 40 oz



  • 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


  1. 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.
  2. Transfer puree to a fine mesh strainer set over a large bowl and strain puree, pressing as much through as possible; discard solids.
  3. Cover and chill for at least 1 hour.
  4. Finely chop remaining ½ cup watermelon, ½ cup strawberries and 1 tablespoon mint and toss together in a bowl.
  5. Serve gazpacho with remaining chopped ingredients and enjoy.


Pair With:

Four Play rosé