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Gazpacho from Resident’s Beach House

Gazpacho

On a hot day, Gazpacho is a great, healthy starter course or main meal. The original recipe is from the Four Seasons Hualalai Resident’s Beach House restaurant, modified by Hec Delgado to remove processed sugar.
Prep Time 35 minutes
Resting Time 2 hours
Total Time 2 hours 35 minutes
Course Appetizer, Soup, Vegan
Servings 4

Ingredients
  

Soup purée

  • 8 cups organic tomato juice
  • 1 medium red onion
  • ½ jalapeño with seeds
  • 2 red bell peppers seeded
  • 3 cucumbers – inner parts (save outer parts, see below)
  • 8 tomatoes
  • ½ cup Organicville ketchup made with Agave Nectar
  • ½ cup red wine vinegar
  • sat and pepper to taste

Soup hearty elements

  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 3 tomatoes diced
  • 2 cucumber outer portion only from above
  • ½ medium red onion

Instructions
 

  • Blend above ingredients into a puree soup then dice and add the following into the purée
  • Then add the hearty elements listed above.
  • Chill for 2 hours
  • Add pepper to taste
  • After ladling into bowls, add approximately 1/4 chopped avocado and a tbsp. of pine nuts
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