Served at the 2026 Winetails & Tapas Wine Trail, G. Husmann Wine Company
Ingredients:
2 (14.5 ounce) cans diced tomatoes (I use Hunt’s Petite Diced)
½ cup water
2 tablespoons extra-virgin olive oil
1 medium seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
1 small jalapeno pepper, seeded and minced (Optional)
2 medium garlic cloves, minced
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil or cilantro
salt and ground black pepper to taste
Directions:
Pour 1/2 cup diced tomatoes into a food processor. Add water and oil to the food processor; blend until puréed. Pour into a medium bowl and add remaining diced tomatoes.
Stir in cucumber, bell pepper, onion, jalapeño, garlic, vinegar, and parsley; season with salt and pepper. Cover and refrigerate for at least 2 hours before serving.
Yield: 6 servings
Recipe Credit: AllRecipes
Riverbend White Spritz Recipe
Ingredients (per glass):
3 oz chilled dry white wine – G Husmann Two Sisters
2 oz club soda or sparkling water
1 oz dry vermouth (optional for depth)
Garnish: cucumber ribbon or fresh basil sprig
Method:
Fill a wine glass with ice.
Add white wine and vermouth (if using).
Top with sparkling water.
Stir gently and garnish.
