Summer Gazpacho from Roí Restaurant at the Hillsboro Beach Resort

September  2, 2022
0 Ratings
Photo by Hillsboro Beach Resort
  • Prep time 12 hours
  • Serves 2
Author Notes

For those looking to chill out during a hotel summer day, a cool and creamy gazpacho filled with fresh fruits and vegetables can easily do the trick. Chef Jason Rodriguez from Roí Restaurant at the Hillsboro Beach Resort in South Florida has the perfect recipe that can be altered based on what you have in your fridge.

Freshly-made gazpacho is super refreshing and bursting with fresh-from-the-garden summer flavors. The base of the recipe is fresh melon, including cantelope, watermelon or honeydew but could be substituted with fresh berries. According to Rodriguez, using old bread that been dried out overnight can add to the texture of the dish, which includes a blended mixture of cucumber, olive oil, garlic and tomato juice.

Chef Rodriguez created this dish for diners dining poolside at Roí Restaurant, the only restaurant on Hillsboro Mile. Roí exclusively allows resort guests to experience the upscale internationally inspired cuisine and handcrafted cocktails in an intimate setting both indoors, as well as outdoors on the patio with unobstructed views of the serene Atlantic Ocean. Serving breakfast, lunch and dinner, Roí uses locally sourced and seasonal ingredients throughout its menus.

Prior to opening Roí, “Chopped” alum, Chef Jason Rodriguez worked at some of the most iconic restaurants in New York City including Bond Street, an upscale Asian restaurant beloved by celebrities and alongside globally-celebrated chef, Jean George. In 2021, he began his own restaurant, Avalon Steak & Seafood in Delray Beach, Florida.

The summer gazpacho recipe is an easy to make ahead of time, perfect for a warm summer day.

What You'll Need
  • 3 ounces Melon (cantaloupe, watermelon or honeydew), cubed
  • 3 teaspoons Olive Oil
  • 2 Cloves of Garlic, minced
  • 1 ounce Dried bread, left overnight (12 hours)
  • 1 cucumber, chopped into pieces
  • 1.5 ounces red bell pepper, chopped into pieces
  • 6 ounces tomato juice
  • 2 tablespoons malt vinegar
  • 1 sprig of Basil, chopped
  • 1 pint Salt
  • 3 ounces Cooked shrimp (optional)
  1. Combine the cantaloupe, tomato juice, red pepper, garlic, dried bread and a few leaves of basil and mix.
  2. Season with salt and add the malt vinegar. Let it sit overnight or for a few hours.
  3. After it’s been sitting, blend to the consistency of your preference.
  4. Combine ingredients for garnish then transfer to the serving bowl.
  5. Pour gazpacho lightly over and serve.

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