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Recipe of the Week

Green Gazpacho


“A cold, no-cook soup packed with fresh vegetables!”


Original recipe makes 2 servings Change Servings
2 cups diced honeydew melon
1 English (seedless) cucumber, peeled and diced
1 small onion, diced
1 avocado – peeled, pitted, and chopped
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic, chopped
1/4 cup white balsamic vinegar
1 tablespoon lime juice
salt and freshly ground black pepper to taste


Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.