Fig & Berry Gazpacho
Source: Sara Calvosa Olson, Chími Nu’am
Recipe Type: Soups | Seasons: Summer
Sara Calvosa Olson (Karuk) is a food writer and author living on Huiman Coast Miwok Land. She is the author of Chími Nu’am: Native California Foodways for the Contemporary Kitchen (Heyday, 2023).
This recipe was demonstrated at the Foodwise Classroom on August 24, 2024.
Serves 6
INGREDIENTS
Corn Stock
4-6 corn cobs (kernels removed, use for gazpacho garnish)
1 cup dried mushrooms
1 small garlic head unpeeled, roots cut off
1 tablespoon peppercorns
3-4 sprigs of lemon thyme
2-3 spring onion tops
2-3 bay leaves (dried)
Gazpacho
3 medium-large tomatoes
3 figs
½ cup blueberries
4 Jimmy Nardello peppers
1 medium red onion
3-5 garlic cloves
3 tablespoons olive oil
3 tablespoons Séka Hills elderberry balsamic vinegar
2 teaspoons Worcestershire sauce
1 teaspoon whole cumin
Juice of 1 lime
1 dried piquín chile
Garnishes
Corn kernels removed from cob
8 ounces smoked salmon
1 cup edible flowers or dried flowers
1 cup purslane
Olive oil and vinegar
Salt and pepper
1 large slice of acorn bread, made into croutons
PREPARATION
- To make the corn stock, add all ingredients to a slow cooker, cover with water, and cook on low for ~8 hours.
- Strain through a fine mesh sieve.
- To make the gazpacho, throw everything into the blender except the corn stock and garnish ingredients.
- Puree adding 2-3 cups of the corn stock, 1-2 cups at a time until smooth.
- Chill soup for a few hours in the fridge until cold.
- Serve garnished with the corn kernels, smoked salmon, flowers, and purslane and drizzled with olive oil, vinegar, salt and pepper, and an acorn crouton.
