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This recipe by Chef Brian Landry and team from the Marsh House was served at our July Creek Dinner at West Glow Farm. The two-ounce shooters were the perfect welcome refresher on a warm summer’s night. With bell peppers in season and tomatoes lasting well into October, this is also a perfect soup for the warm fall days of Indian summer.
Ingredients
- 3 pounds yellow tomatoes
- 2 cucumbers, peeled and seeded
- 1 yellow bell pepper, seeded
- 2 cloves garlic
- 1/2 cup flavorful olive oil
- 2 tablespoons peach white balsamic vinegar or other light, sweet vinegar
- 2 tablespoons sugar
- salt to taste
Instructions
Puree tomatoes, cucumbers, bell peppers and garlic in blender. Add vinegars, salt, sugar and olive oil and puree again. Taste for seasoning and refrigerate. Top with crab meat, microgreens and basil oil.
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