West Coast Wild Harvest Issue 1 Spring/Summer 2016 - Page 54

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 54 WEST COAST WILD HARVEST