St. Francis Cucumber Gazpacho With Cucumber-Mint Granita

This light and refreshing dish is perfect for a spring or summer day.

Servings: 6

Pair With: St. Francis Viognier, Wild Oak Vineyard, Sonoma Valley

Source: St. Francis Executive Chef Bryan Jones


 Cucumber Gazpacho

• 2 English Cucumbers, peeled and seeded

• 3 green onion sprigs, base and top  removed

• 2 medium garlic cloves

• 1 cup baguette, crust removed and diced

• 3 tablespoons almonds, toasted

• 1/2 lime zest

• 1 tablespoon Moscato Vinegar

• 2 tablespoons Extra Virgin Olive Oil

• 1 cup ice

 Cucumber-Mint Granita

• 1 tablespoon lime zest

• 1/2 cup lime juice

• 1 cup sugar

• 11/2 cup water

• 1/4 teaspoon salt

• 1/2 bunch mint sprigs

• 1 English Cucumber, peeled and seeded


Cucumber Gazpacho

Combine cucumber, green onions, garlic, baguette, almonds, and lime zest ingredients in a blender and purée. Add ice, vinegar and olive oil and purée again.

Cucumber-Mint Granita
Place first five ingredients into a large sauce pan and bring to a boil. Let boil for one minute, then remove from heat. Add mint and let steep for ten minutes. Then remove the mint and add cucumber. Pour ingredients into blender and purée. Pour into a shallow pan and place in the freezer. Once frozen, scrape ice with a fork before serving.

Recipe Courtesy Of

St. Francis Winery & Vineyards

At St. Francis Winery & Vineyards, wine and food blend perfectly to reflect the beauty and charm of Sonoma Valley.