Woodlands Resort & Inn Golden Tomato Gazpacho

Yield: 4 servings

4 ripe yellow tomatoes

4 yellow 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

Divide vegetables in half. Cut one-half into 1-in. chunks; dice other half.

Puree vegetable chunks in food processor. Push through fine-mesh strainer; add vinegar to strained puree.

Add oil, cilantro, crayfish, diced vegetables, salt and pepper. Chill thoroughly.