Springtime Strawberry Gazpacho

“I’ve been making this for years as a go-to pairing for our dry Rosé of Sangiovese. The strawberry, watermelon and mint are all key aromas and flavors that our Rosé is known for. Serve in small cups or shot glasses as an hors d’oeuvre or appetizer, in small bowls as a first course or in larger bowls with some grilled shrimp and make it a meal!”

Harry Wetzel, Head of Operations and Family Partner

Serves: 4-6

2 cups strawberries
3 cups watermelon, cubed
Juice of one lime
1 medium cucumber, pealed and diced
1 small red onion, diced
1 jalapeño, seeded and diced
1 Roma tomato, seeded and quartered
1 1/2 tsp red wine vinegar
1/4 cup Rosé of Sangiovese (optional)
1 tsp salt
1/4 cup olive oil, plus more for garnish
1/2 cup fresh basil leaves, plus more for garnish
1/4 cup fresh mint, plus more for garnish
Freshly ground black pepper, for garnish

Method of Preparation:
Combine strawberries, watermelon, lime juice, cucumber, onion, jalapeño, tomato, vinegar, Rosé and salt in a blender. Purée on high for 1 minute, or until all ingredients are combined. Taste and adjust salt if necessary.

Turn the blender to low and slowly add the olive oil. Blend for about 30 seconds.

Add the basil and mint and blend for an additional 30 seconds. Taste again and adjust seasonings by adding more lime juice, salt, mint or basil, to taste.

Chill for at least 1 hour, or up to 4 hours, then mix everything well before serving.

Garnish with small basil and/or mint leaves, cracked black pepper and a drizzle of olive oil, if desired.