from Okanagan Eats
Recipe provided by Nick Atkins of 15 Park Bistro at Watermark Beach Resort, Osoyoos https://www.15parkbistro.com/
The Similkameen Valley is famous its tomatoes. They shine in chef Nick Atkin’s chilled soup, perfect for days when the temperature soars—as it does so often here in the South Okanagan. Fresh cucumber, peppers, onions and spices add complexity, while the basil oil and salsa fresca garnishes transform this gazpacho into something extraordinary.
Ingredients
Gazpacho
1 green bell pepper
4 thick slices day-old bread, such as herb focaccia (divided)
3 lbs heirloom tomatoes, cored, seeded and chopped
1 English cucumber, peeled, seeded and roughly chopped
2 cloves garlic
1/2 red onion, roughly chopped
1 to 2 tsp salt
1 tsp black pepper
1 tsp ground cumin
2 Tbsp Worcestershire sauce
1 Tbsp sherry vinegar
5 drops Tabasco sauce
Juice of 1/2 lemon
Basil oil
2 cups canola oil
2 3/4 cups basil leaves (2 oz)
Salsa fresca
2 Roma tomatoes, finely chopped
1 Tbsp finely chopped red onions
1 Tbsp chopped cilantro, or to taste
1 jalapeño, finely chopped
1 tsp salt
1 tsp black pepper
Juice of 1/2 lime
Directions
Gazpacho: Preheat oven to 350°F.
Preheat a flame grill over high heat. Roast green pepper over open flame until charred on all sides. Place pepper in a bowl, then cover with plastic wrap and set aside for 4 minutes. Remove burnt skin, stem and seeds.
Cut 2 slices of bread into 1-inch cubes. Arrange on a baking sheet and toast for 3 to 5 minutes, turning often, until just crisp on the outside but soft on the inside. Set aside.
Place all remaining ingredients, including the remaining 2 slices of bread, into a blender and blend until combined. Season to taste.
Chill soup in the fridge for at least 2 hours. Soup can be made the day before serving.
Basil oil: Heat oil in a small but deep saucepan to a temperature of 325°F. Carefully lower basil into pan. (The oil will pop and sizzle once the basil leaves make contact with the oil.) Fry for 10 to 15 seconds, taking care not to let the leaves brown. Using a slotted spoon, transfer basil to a paper towel–lined plate to drain. It will crisp up when you remove it from the oil. Set aside pan until oil is completely cooled.
Transfer oil and basil to a high-power blender or food processor and blend until smooth and vibrant green. Strain oil a through a coffee filter and set aside.
Leftover basil oil can be stored in the fridge for up to a month. It’s great on salads, pastas and pizzas, or drizzled over a tomato and burrata salad.
Salsa fresca: Combine all ingredients and set aside.
Assembly: Divide the chilled soup among soup bowls. Top with a generous spoonful of salsa fresca, then add a few drops of basil oil and garnish with croutons.
Serves 4
Pair with Lariana Cellars Viognier https://www.larianacellars.com/shop/products/2023-viognier
Nada’s Tips & Tricks: Make a double batch and freeze the soup. When you want a reminder of the sun-kissed tomatoes, bring it out and enjoy with fresh toppings.
Excerpted from Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valleys by Dawn Postnikoff and Joanne Sasvari. Photography by Jon Adrian. Copyright © 2023 by Dawn Postnikoff and Joanne Sasvari. Recipes copyright © 2023 by 15 Park Bistro at Watermark Beach Resort – Nick Atkins. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. https://www.figure1publishing.com/book/okanagan-eats/
