Executive Chef Sandy Tuason at the Mauna Lani Bay Hotel & Bungalows is a man with a mission: to source as many ingredients as possible from within 100 miles of the resort. To that end, he has partnered with local fishermen and farms on Hawaii’s Big Island that include Hawaii Island Goat Dairy, Hawaiian Vanilla Company, Hirabara’s Big Island Babies (for lettuce and greens), Rincon Farm (strawberries), Volcano Island Honey Company, Kona Fish Company, Fresh Island Fish and Hamakua Macadamia Company.

And below is one of the results: his recipe for grilled vegetable gazpacho, with ingredients sourced from Big Island farmers (except, of course, for the V8 juice). To make you want to jump a plane to Hawaii’s Big Island even sooner (and because we couldn’t get a photo of the gazpacho), the photo shown above right is their Hamakua Heirloom Tomato dish, with watermelon, micro basil and sherry vinaigrette -- which looks like wine but is really “tomato basil water that cleanses the palate and brings out the fresh flavors of the dish." (Click "read more" for gazpacho recipe.)

Grilled Vegetable Gazpacho

5 large ripe beefsteak tomatoes, peeled, seeded, medium chopped
4 cloves garlic, roasted, peeled, medium dice
2 jalapenos, grilled, peeled, seeded, medium dice
½  teaspoon canned chipotle pepper (optional)
2 red peppers, grilled, peeled, seeded, medium chopped
2 red onions, sliced, grilled, medium chopped
2 zucchini, sliced ½ inched lengthwise, skin on, grilled, medium chopped
2 cucumbers, peeled, seeded, medium chopped
1 cup crushed ice
1 cup tomato juice
1 cup V8 juice
1 bunch cilantro, leaves only
3/4 cup good quality extra virgin olive oil
½ cup sherry vinegar
Salt and pepper

1. Add beefsteak tomatoes, garlic, jalapenos, chipotle pepper (if using), red peppers, red onion, zucchini and cucumbers in a bowl; season with kosher salt and fresh ground black pepper; cover with plastic wrap and refrigerate overnite. ( Note: red onion and zucchini can be brushed with a little extra virgin olive oil and seasoned with salt and pepper before grilling).

2. Next day combine vegetables with ice, tomato juice, V8 juice, cilantro, extra virgin olive oil and sherry vinegar. Put in blender or immersion hand blender; blend until desired consistency.  Can be served chunky or pureed and strained. Taste; adjust seasoning if necessary.

3. Keep covered and refrigerated. Serve in chilled bowls or cups.

4. Garnish options include garlic croutons, chopped avocado, chopped cooked shrimp or lobster.