Heirloom Tomato Gazpacho

The Similkameen Valley is famous for its tomatoes. They shine in chef Nick Atkins’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. — Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valleys, Dawn Postnikoff and Joanne Sasvari, Figure 1 Publishing.

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Heirloom Tomato Gazpacho

Course Soup

Servings 4 servings

Author Dawn Postnikoff and Joanne Sasvari, authors of Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valleys

Ingredients

• 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

Instructions

• 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 the roasted green pepper and all remaining ingredients, including the remaining 2 slices of bread, into a blender and blend until combined. If needed, adjust seasoning.
• Chill soup in the fridge for at least 2 hours. Soup can be made the day before serving. Croutons can be stored in an airtight container until ready to serve.

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