Restaurants›Roy's Waikiki›The 50/50 Chilled Hau'ula Tomato Gazpacho Recipe

The 50/50 Chilled Hau'ula Tomato Gazpacho Recipe

Inspired by Roy's Waikiki
Time1h 30m
Serves4

Roasted & Fresh Pressed Tomatoes | Cucumber | Avocado | Blistered Tomatoes | Crispy Garlic

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Ingredients

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Base Ingredients

Seasoning and Garnish

Method

Preparation

1

Roast the Tomatoes

Preheat the oven to 400°F (200°C). Cut the tomatoes in half, place them on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until caramelized.

2

Blister the Tomatoes

In a skillet over medium-high heat, add a tablespoon of olive oil. Add whole tomatoes and cook until the skins blister and char slightly, about 5-7 minutes. Set aside.

3

Prepare the Gazpacho Base

In a blender, combine the roasted tomatoes, fresh pressed tomatoes, chopped cucumber, and avocado. Blend until smooth and creamy.

4

Season the Gazpacho

Add minced garlic, olive oil, salt, and black pepper to the blended mixture. Blend until well incorporated. Adjust seasoning to taste.

Serving

5

Chill the Gazpacho

Transfer the gazpacho to a bowl, cover, and refrigerate for at least 1 hour to chill.

6

Serve

Ladle the chilled gazpacho into bowls, garnish with blistered tomatoes and fresh basil. Drizzle with additional olive oil if desired.