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 Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.