The Nightshade
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.
Ingredients
3-inch chunk French bread, crusts removed
2 1/2 lbs. beefsteak heirloom tomatoes (a mix of Brandywines and Cherokee Purples would be grand), cut into chunks
2 sweet red peppers or 3 Italian frying peppers, cut into chunks
1 medium cucumber, peeled, seeded and cut into chunks
1 small sweet red onion, cut into chunks
5 medium garlic cloves, peeled
2/3 cup extra virgin olive oil
2 to 3 Tbsp. rice wine vinegar, divided
2 to 3 Tbsp. sherry vinegar, divided
Salt and pepper
Freezer-chilled Rehorst or other Wisconsin-made gin or vodka
Small cherry tomatoes and cucumber pieces, skewered on toothpicks
Directions
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.
Suggestions
Leave out the liquor and you can serve it as a stylish gazpacho, garnished with croutons and chopped hard-cooked eggs.
More Recipes
More Recipes by This Author
Edible in your mailbox
