Ingredients
-
- 3/4 lb heirloom tomatoes
- 1/2 (large) peach
- 1/4 of 1 hot house cucumber
- 1/2 small shallot
- 1/2 t each – basil, parsley, tarragon
- 1/2 t Tapatio hot sauce
- 1/2 t Worcestershire sauce
- 1 T agave syrup
- 1 1/2 T extra-virgin olive oil
- 1 T champagne vinegar
- 1/2 t lemon juice
- 1/16 t Xanthan gum
- 1 t salt
- 1/2 t pepper
- 1/2 cup ice
Preparation
Baking Directions:
Combine all ingredients in blender. Blend at high speed for one minute. Strain through a china cap by pushing with a ladle. Strain through a chinoise by tapping. Refrigerate for at least four hours.
