Woodlands Resort & Inn
Golden Tomato Gazpacho


  • 4 ripe yellow tomatoes
  • 4 yellow bell peppers, roasted, peeled
  • 4 banana peppers, roasted
  • 3 celery stalks, peeled
  • 1 small kohlrabi
  • 1 red onion
  • 1 seedless cucumber
  • 4 garlic cloves
  • Aged sherry vinegar to taste
  • 1 cup extra-virgin olive oil
  • 1/2 cup cilantro, chopped
  • 8 to 12 crayfish, boiled, shelled
  • Salt and pepper to taste


  1. Divide vegetables in half. Cut one-half into 1-inch chunks; dice other half.
  2. Puree vegetable chunks in food processor. Push through fine-mesh strainer; add vinegar to strained puree.
  3. Add oil, cilantro, crayfish, diced vegetables, salt and pepper. Chill thoroughly.

Yield: 4 servings

Source: Executive Chef Ken Vedrinski, Woodlands Resort & Inn, Summerville, South Carolina

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