Spring Gazpacho

Serves: 4-6 people
Cooking Time: 20 Minutes

12 medium size vine ripen tomatoes
2 cloves garlic
1 English cucumber, peeled and cut into small dice
I pack (8oz) currant tomatoes, wash, remove tops and quarter
1 large ripe mango, peeled and cut into small dice
¼ 1easpoon fine ground black pepper
1 teaspoon sea salt
2 ½ tablespoons fresh chives, small diced

Wash, core and quarter the vine ripen tomatoes. Add the vine ripen tomatoes, garlic, salt and pepper in a blender and blend until smooth. Pour the mixture into a large bowl. Add quartered currant tomatoes, diced cucumbers, diced mangos and minced chives to the pureed tomato mixture and stir until well incorporated. Refrigerate for at least an hour before serving. Enjoy cold with crusty bread or crunchy croutons.

Spring Gazpacho

Chilled Cantaloupe Soup

Serves: 4-6 People
Drink Paring: Pinot Grigio
Cooking Time: 30 minutes

1 Whole Cantaloupe
2 Lemons
1 Small Japanese Cucumber
¼ Cup Tap Water (Or Substitute with Milk or Cream)
¼ Teaspoon Salt
¼ Teaspoon Pepper
Mint for Garnish

Peal and cube cantaloupe into small pieces and set aside in a bowl. Zest one lemon and set aside. Now juice both lemons and place into a blender along with the water (or milk/cream for a creamier option). Add a few pieces of cantaloupe to water at a time into the blender and puree until smooth. Peal, de-seed and dice the cucumber into small pieces. Pour the soup into bowl, add cucumber and lemon zest to the soup. Set aside and let chill in the refrigerator. Garnish with mint. Serve as appetizer or light refreshing summer lunch.

Cantaloupe Soup Recipe