Chill with Hali‘imaile
gazpacho and ahi

Here are the recipes for a dish prepared by Beverly Gannon of the Hali'imaile General Store on Maui, on "Hawaii's Kitchen" this week. The program airs at 5:30 p.m. on Sunday and is rebroadcast at the same time the following Saturday on KHON/FOX2.

Chilled Gazpacho with
Spicy Ahi Tartare

1 pound tomato concasse (tomatoes that have been peeled, seeded and diced)
4 ounces diced onions
4 ounces diced red peppers
6 ounces peeled, seeded, diced cucumber
4 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon lime juice
1 quart tomato juice
Salt and pepper to taste
Spicy Ahi Tartare (recipe follows)
Whole cilantro leaves for garnish
Tobiko caviar for garnish

Puree first 7 ingredients in a food processor. Add tomato juice. Add salt and pepper to taste.

Place a scoop of the ahi tartare in a shallow soup bowl. Ladle the gazpacho around the tartare. Garnish with the cilantro leaves and tobiko caviar

Spicy Ahi Tartare

1/2 pound sashimi grade ahi
2 tablespoons mayonnaise
2 teaspoons sambal
2 tablespoons chopped scallions
2 teaspoons tobiko caviar
1 tablespoon chopped cilantro

Mix together everything but the fish.

Chop the fish for tartare, into chunks about 1-1/2 by 3/4 inches.

Add fish to the seasonings and lightly stir together.

Note: Sambal is an Indonesian seasoning with chile peppers that is available in most supermarkets.

Nutritional information unavailable.