Source: Executive Chef Ken Vedrinski, Woodlands Resort & Inn, Summerville, South Carolina

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.