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Go tropical with pineapple gazpacho

leftPhil LempertPhilLempertTODAY Food Editorhttp://supermarketguru.com/page.cfm/367mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.comIn this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS WEEK: P
/ Source: TODAY

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Phil Lempert

PhilLempert

TODAY Food Editor

http://supermarketguru.com/page.cfm/367

mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.com

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Pineapple Gazpacho from Hukilau Lanai of Kapaa, Hawaii

Now that the winter holidays are pretty much over, it's hard to get back into the working mode. Thusly our thoughts and tastes have turned to spring vacations. So, this week we bring to you a recipe from a place that you just might be visiting if you plan to travel this spring — Hawaii. Definitely a keeper, this recipe is for a Pineapple Gazpacho. Did your ears perk up? You heard right — pineapple and gazpacho. Gazpacho is a cold, Spanish liquid salad, which descended from an ancient Andalusian mix of stale bread, garlic, olive oil, salt and vinegar. Fast forward to 1492 and the introduction of tomatoes and bell peppers from the new world and gazpacho today is very unlike its simple bread soup predecessor. Chef Bobby Krause of Hukilau Lanai gives us a very tropical twist on gazpacho that we just love! Now if only our spring vacation could be as good. Reader Alan S. writes, “It's a very nice blend of both tomato and pineapple, while most recipes seem to have just one or the other.” Thanks for the recommendation Alan! And best of all, this is a great recipe for those of you who made “healthy” New Year's resolutions and for vegetarians.

left/msnbc/Components/Photos/070117/070117_chef_hmed_8a.jpg2100063700left#000000http://msnbcmedia.msn.com1PfalsefalseAbout the chef: A Chicago native, Bobby Krause has been a part of the Hawaii restaurant scene since 1980. He was on the opening management team of Waikiki’s Duke’s Canoe Club as well as the original Duke’s on Kauai.

Bobby’s familiarity with local ingredients and his knowledge of traditional and fundamental cooking techniques has helped Hukilau become one of Kauai’s favorite new Pacific Rim restaurants. As the executive sous chef, Bobby is highly innovative, yet maintains integrity.   

The pineapple gazpacho is an example of his cooking style, in which he is inspired by a classic dish and recreates it with local flavor.

Pineapple Gazpacho is served seasonally at Hukilau Lanaifor $3.95. The recipe is for a serving size of four.

Pineapple Gazpacho

Get The Recipe

Pineapple Gazpacho

Bobby Krause of Hukilau Lanai

Hukilau Lanai

520 Aleka Loop

Kapaa, Hawaii 96746

808-822-0600

www.Hukilaukauai.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.