Written By Cynthia Annett-Hynes Recipes / Soup Aug 8, 2011 Roasted Garlic & Chipotle Gazpacho SHARE VIA: Facebook Twitter PinterestPhoto by Rebecca Wellman from the book Island Wineries of British Columbia by Gary Hynes. Published by Touchwood EditionsThis chilled gazpacho from the Masthead Restaurant in Cowichan Bay harmonizes Spain with Vancouver Island time by using heirloom tomatoes, organic garlic, and fresh basil. Such a refreshing dish begs for Ortega. The wine’s suggested sweetness provides a suitable contrast to the tomato’s acids while partnering with the sweet, soft roasted garlic. Or say Olé with a rosado (rosé). Though rosé hasn’t quite the flavour interest, gazpacho and rosé are guaranteed to cool you down and perk you up on a hot August day. From the book “Island Wineries of British Columbia“.Recommended wine: Ortega | Alternative: Rosé Serves 4 to 62 bulbs garlicOlive oil, for rubbing on garlic4 large ripe tomatoes, coarsely chopped1 red pepper, seeded, white pithremoved, and coarsely chopped1 medium-sized cucumber,peeled, seeded, and diced1 small red onion, coarsely chopped11/2 tsp (7.5 mL) smoked paprika1 small dried chipotle pepper,softened in boiling water forabout 10 minutes and drained11/2 tsp (7.5 mL) roasted cumin seeds11/2 tsp (7.5 mL) salt1 tsp (5 mL) black pepper1 tsp (5 mL) fresh thymeSmall handful of fresh basil leavesJuice of 1 lemonJuice of 1 lime1/4 cup (125 mL) dry white wine⅓ cup (80 mL) olive oil1 tsp (5 mL) Worcestershire sauce24 oz (3 cups [750 mL]) tomato juice (optional)Preheat the oven to 375F. Trim off the tops of the garlic bulbs. Rub lightly with oil and wrap in aluminum foil. Roast for 45 minutes, or until the cloves are soft when pierced with the tip of a sharp knife. Squeeze the garlic from the cloves. Place all the ingredients, except the tomato juice (if using), in a blender and pureÅLe until the texture is between chunky and smooth. Chill for 2 to 4 hours. Add tomato juice, if needed, to reach desired consistency. Adjust seasonings to taste.To serve, pour soup into chilled bowls and top with your choice of chopped caper berries, island che`vre, roasted hazelnuts, or tortilla chips, and maybe a couple of grilled spot prawns or Qualicum Bay scallops. Editor’s Tip: Using juicy heirloom tomatoes may negate the need to add tomato juice. Yellow and orange tomatoes make a marvelous gazpacho but are lower in acid. A few additional squeezes of lime will add some zip. For a milder, hotter, or smokier gazpacho, adjust the seasonings accordingly.ChefsEdiblesFolksgarlicRecipesSouptomatoes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Food / How to Cook / Main course / Recipes November 2, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / Recipes October 25, 2021 Sopa Paella Try the iconic Valencian dish as a hearty fall soup brimming with seafood and chorizo. We were going through a heat wave in Victoria when I ... Read More Food / Recipes October 25, 2021 It’s a Pancake Day! That crisp edge in the fall air stirs up a craving for comfort that sometimes only a stack of hot pancakes can deliver. So get your cast-iron pan ... Read More Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Recipes May 7, 2021 Halibut Stock Halibut Stock Did you know halibut bones make the most delicate yet flavourful stock imaginable? Ask your fish department to set aside the bones ... Read More Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Comments are closed.