• 6 medium-to-large yellow tomatoes
• 1 Maui onion or other sweet onion, peeled and quartered
• 1 yellow bell pepper, seeded and quartered
• 1 cucumber, peeled, seeded, and cut into 3-inch chunks
• 2 tsp white balsamic vinegar
• 2 tsp extra-virgin olive oil
• 2-4 basil leaves
• 5-6 shiitake mushrooms
• Pinch of oregano
• Salt and pepper, to taste
• 5 Tbsp balsamic vinegar, for reduction
• Micro greens, as garnish

1. Preheat oven to 200 degrees. Toss pieces of onion and bell pepper with a small amount of olive oil, salt, and pepper. Place in pan and roast until soft.

2. Blanch the tomatoes for 10 minutes in simmering water, then place quickly in cold water.

3. Peel the tomatoes.

4. In a large pot, mix the roasted vegetables with the yellow tomatoes and the cucumber chunks; add the vinegar, olive oil, basil, salt, and pepper. Cover and refrigerate overnight.

5. To make the shiitake chips, preheat oven to 125 degrees. Slice the mushrooms very thin. Toss with a small amount of olive oil, salt, pepper, and oregano. Roast for 2 1/2 hours.

6. To make the balsamic vinegar reduction, simmer the vinegar on low heat until it is thick and syrupy.

7. Blend vegetable mixture with a hand blender or food processor. Adjust the consistency if necessary with a little bit of water. Season to taste, then chill.

8. Serve gazpacho in large martini glasses. Drizzle each serving with balsamic reduction and garnish with 3 or 4 shiitake chips and a pinch of micro greens.