Roasted Garlic & Chipotle Gazpacho

Photo by Rebecca Wellman from the book Island Wineries of British Columbia by Gary Hynes. Published by Touchwood Editions

This 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 6

2 bulbs garlic

Olive oil, for rubbing on garlic

4 large ripe tomatoes, coarsely chopped

1 red pepper, seeded, white pith

removed, and coarsely chopped

1 medium-sized cucumber,

peeled, seeded, and diced

1 small red onion, coarsely chopped

11/2 tsp (7.5 mL) smoked paprika

1 small dried chipotle pepper,

softened in boiling water for

about 10 minutes and drained

11/2 tsp (7.5 mL) roasted cumin seeds

11/2 tsp (7.5 mL) salt

1 tsp (5 mL) black pepper

1 tsp (5 mL) fresh thyme

Small handful of fresh basil leaves

Juice of 1 lemon

Juice of 1 lime

1/4 cup (125 mL) dry white wine

⅓ cup (80 mL) olive oil

1 tsp (5 mL) Worcestershire sauce

24 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.

Comments are closed.