Gazpacho

The Jacksonville Inn has a long standing history of serving uniquely prepared dishes using ingredients sourced locally from farms and producers all over the Rogue Valley.  As an exclusively Oregon trained chef, this is just to my liking.  That is to say, I wouldn't have it any other way!

Gazpacho

For the gazpacho we took full advantage of a nearly miraculous tomato harvest here in southern Oregon.  Summer was a little late getting here, but when it did it brought an abundance of local heirloom tomatoes that I was still serving at the Inn all the way to November.  The gazpacho is made with local field tomatoes, cucumbers, Russian peppers and cilantro, all from Seven Oaks Farms, outside of Central Point.

Summer Carrot Ginger Soup

1 lb (or bunch) of carrots
1" fresh ginger, peeled and sliced
14oz chicken broth (1 can)
1/3 C orange juice
1 small onion, peeled and sliced
2 T honey
sea salt
3 thinly shaved asparagus (save for topping)

Lightly saute carrots, onion and ginger in skillet with olive oil. Add chicken broth, cover and allow to simmer until carrots are tender (about 6 minutes). Combine all ingredients in a food processor or blender and puree'. You may have to blend in batches, depending on the size of your appliance. This soup is delicious hot or cold and can be topped with sour cream, chives, asparagus, vegetable chips.... the possibilities are endless! If serving warm, try it with a small pad of butter. Yumm...

Smoked Roasted Tomato Soup

12 whole ripe tomatoes
12 cloves fresh garlic
4 oz. (weighed) fresh basil
2 Tblsp. fresh sage
1 Tblsp. fresh thyme
2 lrg. yellow onions
2 cups olive oil
2 Tblsp. smoked paprika  or  1 1/2 - 2 Tblsp. of liquid smoke

Mix all ingredients in an appropriately sized bowl until oil has coated and spices are distributed

Roast in oven for one hour at 350 degrees

Blend the now roasted ingredients in food processor or blender in batches until it reaches your desired consistency

Place the blended soup into a sauce/soup pot and add 2 cups of water

cook on medium heat for twenty minutes

season to your liking with salt and pepper