Princess Bride Gazpacho
Princess Bride Gazpacho
Submitted by Corporate Chef Andy Stewart
Soups and Breads
Ingredients
- 1/2 cup plus 3 tablespoons Fustini's Peach balsamic
- 1 small honey rock melon, peeled, seeded, and small diced
- 1 small cantaloupe, peeled, seeded, and small diced
- 10-12 fresh apricots, stones removed, and small diced
- 3 tablespoons fresh mint, cut in chiffonade
- 3 tablespoons Fustini's Iron Fish Honey vinegar
- 2 ounces honey
Directions
- 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.
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