Princess Bride Gazpacho
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Princess Bride Gazpacho
Category
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
Ingredients
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.
Recipe Note
Created by Chef Andy to reflect the free movies at the TC Film Festival opening night 2013.