Woodlands Resort & Inn
Golden Tomato Gazpacho

Yield: 4 servings

Ingredients

• 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

Instructions

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.

Attribution

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