Princess Bride Gazpacho

Directions

1. In a small saucepan reduce 1/2 cup balsamic by half. Let cool to room temperature. Combine melons and apricots in a large bowl. In a separate bowl, combine mint, 3 tablespoons Peach and Iron Fish vinegars and the honey. Stir to combine. Pour the vinegar mixture over the melon mixture and fold to combine.