Farm Gazpacho and Tres Leches Cake

Strawberry Gazpacho


Strawberries, quartered 4 cups

Tomatoes, chopped 1 1/2cups

Cucumbers, peeled and chopped 1 1/2cups

Fennel, small bulb 1/2 each

Jalapeno 1/2 each(optional)

Mint 8 leaves

Garlic cloves, peeled 2

Salt to taste

Pepper to taste

Goat cheese

Reduced balsamic

Directions: Blend until smooth. Add salt and pepper to taste. Garnish w/ goat cheese and reduced balsamic.

Peach Tres Leches Cake


Egg 5

Sugar 1 c

Water 1/4 c

Cake flour 1 c

Baking powder 1 t

Salt 1/4 t


Peach schnapps 1/2 c

Sweet and condensed milk 12 oz

Evaporated milk 12 oz

Heavy cream 1.5 c

Directions: Whip egg and sugar to ribbon stage. Sift dry to egg mix. Pour into greased hotel pan. Bake at 400° high fan until done. Remove and poke holes throughout cake, Mix milks and schnapps, pour over cake and allow to cool overnight.

Rosé Lavender Sangria Spritzer


Rosé Wine (we recommend Dos Cabezas Pink) One bottle

Sparkling Wine One bottle

Dried or fresh lavender 3 tablespoons

Seasonal Fruit (We like strawberries, apples, peaches, berries, etc. 3 cups each (minimum)

Peach Schnapps ½ cup

Directions: Cut up all fruit into bite sized pieces. Use a mortar & pestle to ground up the lavender. Pour Rosé Wine, and peach schnapps into a drink container and add fruit and lavender. You can let this soak for up to two days in advance. When ready to serve, fill glass with ice and then sangria mix half way. Top with Sparkling wine and an edible flower.


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