The 50/50 Chilled Hau'ula Tomato Gazpacho Recipe
Roasted & Fresh Pressed Tomatoes | Cucumber | Avocado | Blistered Tomatoes | Crispy Garlic
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Tomatoes
Preheat your oven to 400°F (200°C). Cut the Hau'ula tomatoes in half and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 20-25 minutes until they are blistered and soft.
- 2
Prepare the Gazpacho Base
In a blender, combine the roasted tomatoes, fresh pressed tomatoes, cucumber, avocado, red wine vinegar, and minced garlic. Blend until smooth. Adjust seasoning with salt and pepper to taste.
- 3
Chill the Gazpacho
Transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 1 hour to chill and allow the flavors to meld.
- 4
Prepare Crispy Garlic
In a small pan, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until golden and crispy, about 2-3 minutes. Remove from heat and set aside.
- 5
Serve
Once chilled, stir the gazpacho and ladle it into bowls. Garnish with blistered tomatoes, diced avocado, crispy garlic, and fresh basil.
