By Terese Allen - Summer 2017 Issue
This intense, chilled puree of heirloom tomatoes and high-harvest veggies is just the thing to sip as the sun begins to wane and guests gather ‘round the grill.
Recipe Detail Serves: 6 30 minutes Prep Time, None Cook Time
Immerse bread in a little water, then squeeze it out and place in large bowl. Mix in tomatoes, peppers, cucumber, onion, garlic, olive oil and 2 tablespoons each of the vinegars.
Working in batches, puree ingredients in food processor or blender until mixture is as smooth as possible. Press each batch through a fine-mesh strainer into a clean bowl, pressing with a ladle to extract as much liquid as possible. (Compost the solids.)
Thin the base with cold water to desired thickness. Add salt, pepper and more vinegar to taste. Chill mixture to within an inch of its life.
For each cocktail, combine 1 1/2 ounces chilled gin or vodka with 1/3 to 1/2 cup tomato base. Serve in chilled glasses garnished with veggie skewers.