Cooking two perfection SOUP sounds like it should stay in the realm of winter, but chill it, and few dishes are as light and refreshing tor a meal on a hot summer day. At this time of year there are ail sorts of fresh fruits and vegetables just coming into maturity in the garden, or available at produce stands and counters that make wonderful taste-tingling chilled soups. - Whip up a batch of whole wheat rolls in the bread maker or pick some up from the bak- ery, and you have a light meal _ that’s perfect to round off'a warm day. - Garnish coid soups with fresh herbs such as a spriy of parsiey or mint, lemon balm or ui with refreshing Sul tarragon, A swirl of creamy yogurt, sour cream or a dab of unsweetened whipped cream adds a rich, contrasting gar- nish, too. To maximize the benefit of cold soups, chill the individual serving bowls before filling. Cucumber Soup Perhaps you don’t have dozens of cucumbers bursting OV ERM ty bh te RR ES ELMAR from the vines in your garden yet, but there are some great ones available in stores, and what a fresh treat this chilled soup makes. 2c. milk 4c. yogurt 4c. dry white wine 1 tbsp. lemon juice 1 grated onion I clove garlic 2 large cukes salt and pepper to taste CHILLED soups — such as the classic: Vichyssoise — make for a perfect summer meal. - Rogue Valley worth the trip From page 17 199) on the edge of the _Siskiyou Mountains but makes wines from grapes grown . throughout the Rogue Valley, which becomes hotter and - drier as you move east. Foris winemaker Sarah Powell refers to suuthern * . Oregon as “Fly-over coun- “try,” referring to the fact thar most. wine-writers are too - busy getting from Willamette’ - ‘to Napa or Sonoma to take _time to discover the Rogue ~ Malley. But thanks in great part to her own efforts, along - with Foris’ founder Ted Gerber, they may soon be oP ing by a lot more often. er, who planted the first - with his late wife Meri i 975, says “The Siskiyous ; are an incredible region,” dramatically different — being the only east-west “mountain range on the conti- © --nent-and with “an outra- _ geous variety of aspects and . soil’ types thar produce the most intense fruit.” Powell’s wines exhibit a distinctive, concentrated, fruit-driven style which reflects her philosophy that “the superstars of the wine business are in the vineyard.” She draws, however, from wide experience of studies at . the Sorbonne, oenology, viti- culture and degustation at Burgundy’s Lycée Agricole de Macon Davaye, a B.S. in Fermentation Science from California’s UC Davis and _ work in the Cape, Hunter Valley and New Zealand’s Marenborough, and at - Washington’s Hogue Cellars. Like Foris itself, Ms. Powell may be unassuming and - understated but she’s no slouch. * * Look for Foris wines locai- ly, primarily at private wine shops and on some better - wine lists. They're well worth the search. Here’s some of what you'll find. Foris 1998 Gewurztraminer. 100% estate grown. Complex honey and oral notes oa the nose with a delicious full texture in the mouth, some lychee flavours, a spicy ‘mid palate and linger- ing finish. A classic, volup- tuous Gewurz. that compares very well to Alsatian offerings. Superb! $22 to $24. Foris 1998 Pinot Gris. - Mainly estate fruit (62%). Forward spice and mineral tones yield to intense fruit flavours of pear and grapefruit rounded out by a rich, gently citrus ciose. $23 to $25. Foris 1997 Pinot Noir. Medium weight Pinor with supple silky feel, quiet tan- nins, cherry and gentle spicy notes that bucks the trend of a challenging Oregon vin- tage. $26 to $28. Foris 1997 Caberact . Merlot. Equal parts Cab and Merlor blended with 18% Cabernet.Franc yield interesting concentrated berry fruit flavours with a little peppery spice and soft close. $24 to $26 ‘SATURDAY FRESH PRODUCE MARKET Every Saturday 9am-1pm FORHOME = Use a wisk to combine milk and yogurt in a large bow! and gradually add wine and lemon juice, Grate onion and cucum- bers and mince gartic. Stir into gw, Vichyssoise This is a classic chilled soup, with its roots firmly in the cuisine of provincial France. It was brought to North America in the early 1900s by a French chef working at a New York - City hotel. 4c. diced potatoes 3 «. sliced leeks 4. chicken stock 2 «. light cream dash hot pepper sauce salt and pepper to taste 1 ©. yogurt fresh, chopped chives or parsley Fieldberry Crumble Pie BUY 1 & GET 4 re i FREE Wostiynn | Bakery That time of year again when over ma acting bubbly friends and relations a make that deadiy , m COMING TO STAY FOR A FEW DAYS”. 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Garnish with thinly-sliced cucumbers and a sprig of pars- __ using a blender, food mill, or by pus URS lev. Serves 6-8. — If vou have questions ta ask or recipes to share, contact Phyl and Jude at: 1592 B.C. VIZ 282. Feel ana dice potatoes and careful- ly clean leeks betore slicing thinly. You may substitute onions for the leeks for a different flavor. Simmer vegetables in a large pot inthe chick- en stock until they're tender, probably about 30 to 40 minutes. Puree by ; ing through a fine sieve, then add the cream and hot pepper sauce, salt and pepper. hill until very cold. Just before serving, stir in yogurt, and top each serving with a garnish of fresh cut herbs. Serves 6-8. o : * patterns/str S jood quality 100% cotton ” Jace ward - 200 thread 10% cotton’ " white/ivory. 100% cotton - : McNaughton Rd., Kelowna, — . Mew wee ee me eee ew ew ee eee eee