The 50/50 Chilled Hau'ula Tomato Gazpacho Recipe

Name: The Original Roy's in Hawaii Kais The 50/50 Chilled Hau'ula Tomato Gazpacho Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups Roasted tomatoes; 1 cup Fresh pressed tomatoes; 1 cup Cucumber, diced; 1 medium Avocado, diced; 1 cup Blistered tomatoes, halved; 4 cloves Garlic, minced; 2 tablespoons Olive oil; 2 tablespoons Red wine vinegar; 1 teaspoon Salt; to taste Black pepper; 1 cup Water

Inspired by The Original Roy's in Hawaii Kai

Time50m

Serves4

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

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Kirs

crème de cassis, dry white wine

sweet · fruity · crisp

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Ingredients

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Gazpacho Ingredients

2 cups Roasted tomatoes

1 cup Fresh pressed tomatoes

1 cup Cucumber, diced

1 medium Avocado, diced

1 cup Blistered tomatoes, halved

4 cloves Garlic, minced

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon Celtic sea salt

to taste black pepper

1 cup Water

Method

Preparation Instructions

Roast the Tomatoes

Preheat the oven to 400°F (200°C). Spread the tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes until they are soft and beginning to caramelize.

Prepare the Blistered Tomatoes

In a skillet over medium-high heat, add a drizzle of olive oil. Add halved tomatoes and cook until blistered, about 5-7 minutes. Set aside.

Blend the Gazpacho

In a blender, combine roasted tomatoes, fresh pressed tomatoes, diced cucumber, avocado, minced garlic, red wine vinegar, and water. Blend until smooth. Adjust the consistency with more water if necessary.

Season the Gazpacho

Taste the gazpacho and season with additional salt, pepper, or vinegar as needed.

Serve

Chill the gazpacho in the refrigerator for at least 1 hour before serving. Serve in bowls topped with blistered tomatoes and crispy garlic.

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