Salmonberry
Gazpacho
WORDS BRIAN FINK
PHOTOS BRIAN FINK
This recipe has two stages. The first stage is a classic
gazpacho, a tangy and cold soup, full of chopped vegetables. You can stop here and serve it. The second
stage has you puree and strain the soup, finishing with
fresh herbs, coarse sea salt, and salmon roe. It is a
modern interpretation of ancient flavour pairings.
Stage One
Stage Two
Ingredients
Ingredients
2 cups salmonberry puree, strained
Stage One gazpacho
1 3/4 cups English cucumber, peeled, seeded and diced
4–5 strawberries, sliced
1 cup red bell pepper, diced
1 1/3 cups crusty bread, such as baguette, chopped
into 1-inch cubes
2/3 cup green bell pepper, diced
1 clove garlic, chopped
2 tsp red wine vinegar
2 tsp raspberry vinegar
2 tsp sea salt
Tabasco sauce, a few dashes, to taste – optional
1/4 cup carrot, chopped
2 cloves garlic, crushed and left whole
1/2 tsp olive oil
2 sprigs of thyme
Salmon roe
Lemon verbena, chopped
Basil, chiffonaded or minced
Fleur de sel
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WEST COAST WILD HARVEST