Chilled Ahi and Melon Gazpacho

Kirby Wong, Sous Chef,
The Ilikai Hotel Nikko Waikiki

1 tablespoon small dice ahi
1 tablespoon small dice cucumber
1 tablespoon small dice tomato, seeded and peeled
1 tablespoon small dice yellow bell pepper
1 teaspoon small dice Maui onion
1/8 teaspoon Spice Mix
6 Cryofresh ahi slices (1/2 oz. each)

 

Garnish
2 cherry tomato roses
2 cucumber fans
2 teaspoons strawberry puree

In a bowl combine diced ahi, cucumber, tomato, yellow bell pepper and Maui onion; mix well. Season to taste with Spice Mix and chill until ready to serve. Pour Melon Soup into two bowls. Place ahi mixture in center of each bowl. Arrange ahi slices, cucumber fan and a tomato rose in the bowl. Dollop with strawberry puree Makes 2 servings.

Spice Mix

1 1/2 teaspoons salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 teaspoon thyme

In a small bowl combine all ingredients; blend well.

Melon Soup

12 ounces honeydew melon puree
2 ounces water
1 teaspoon lemon juice
1 teaspoon olive oil

Combine all ingredients; blend well.
Note: Quantity of water may vary depending on amount of juice from melon.