Edible Vancouver Island July/August 2024

PREP TIME : 15 MINUTES | CHILL TIME : 2 HOURS | SERVES : 4

Ingredients For the soup 4½ cups (650g) ripe seedless watermelon, rind removed and cubed 1 large (250g) tomato 1 medium (175g) long English cucumber, chopped 1 large (65g) shallot, chopped 1 clove garlic juice of ½ lime ¼ cup extra-virgin olive oil 2 Tbsp red wine or sherry vinegar 1 tsp sea salt 4-5 fresh basil leaves

METHOD To a large food processor, add the soup ingredients in the order listed. Pulse the ingredients until the mixture is fairly smooth (about 15–20 pulses) or until the desired consis tency is reached. Taste and add more acidity if desired. Pour the mixture into a large glass bowl and cover with a tight-fitting lid. Chill in the fridge for minimum 2 hours to allow the flavours to deepen and mingle. Prior to serving, give the gazpacho a mix, and then portion it into bowls. Garnish with the crumbled feta cheese, fresh basil, cubes of watermelon and fresh cracked black pepper. Serve chilled.

To garnish crumbled feta cheese fresh basil chiffonade fresh cracked black pepper cubed watermelon

BRUNCH • DINNER LUXURIOUS ROOMS SPECIAL EVENTS complimentary transportation to/from Sturdies Bay Ferry and Montague Harbour Marina

Woodstone Manor Galiano Island, BC 250 539 2849 hotel/restaurant 250 539 2316 rooms woodstonegaliano.com info@woodstonegaliano.com

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