We have been lovin’ our new Vino Bianco with Guida and Vita on the label. It is a delightful Viognier and folks in the tasting room seem to love it too. Our dear friend/chef/owner of Glen Ellen’s Olive and Vine Restaurant, Catherine Venturini has a FABULOUS Chilled Watermelon Gazpacho and she feels it pairs beautifully with our Viognier.
Below is her recipe and here is a link to the restaurant. Definitely should be on your bucket list if you have not yet been there! Catherine was also recently featured as a spotlight chef in one of our local Sonoma County newspapers and here is a link to her story that also includes other recipes. Enjoy!
- 6 Cups peeled, chopped seedless watermelon (about a 6-pound melon)
- 1 Medium cucumber, peeled, seeded and chopped fine
- 1 Cup peeled jicama, chopped fine
- 1 Cup diced red onion
- 1 Tablespoon red wine vinegar
- 1 Finely chopped Serrano chile (or to taste) Juice of 2 limes.
- 2 Tablespoons chopped cilantro Sea salt & fresh ground pepper to taste.
- Extra virgin olive oil for drizzle on top
- Combine all ingredients except olive oil, salt & pepper in large mixing bowl. Puree half in food processor, or to desired smoothness. Transfer to another large bowl. (You can puree another few cups, or add the remainder, whichever you prefer for consistency. Also, it can be all done in the food processor if you like it smoother.)
- Add salt & pepper to taste, and more lime if needed. Cover and chill for several hours. Serve very cold in chilled bowls with a drizzle of extra virgin olive oil.