Full of flavour, overripe tomatoes are perfect for this recipe.
END OF SEASON GAZPACHO
4 litres over-ripe tomatoes
1 litre heirloom tomatoes
6 cucumbers
1 head celery
1 bunch scallions
1 green zucchini
1 red pepper
1 yellow pepper
2 cloves garlic
1 bunch basil
2 oz vodka
Olive oil
1) To create tomato broth: Roughly chop ripe tomatoes, 5 cucumbers, 2/3 of celery and garlic. Place all in colander, and place larger bowl under colander to collect liquid. Salt heavily and let rest in fridge for 24 hours. (should yield 1 litre)
2) Finely dice remainder of vegetables and add to broth. Season salt pepper and vodka.
3) Place in bowls and garnish with basil and olive oil.
Serves 8.
Recipe courtesy Randy Feltis