
Michael Meredith’s gazpacho samoa with coconut yoghurt
( SERVES 4 )

Chef Michael Meredith shares his version of gazpacho using sweetcorn and watermelon.
Ingredients
1 | Sweetcorn, cob, frest |
2 | Lebanese cucumber, peeled and seeded |
½ | Red onion, small |
1 | Red capsicum |
2 | Large ripe tomatoes, cored |
¼ | Pineapple, small |
2 Tbsp | Extra virgin olive oil |
1 to taste | Sea salt |
½ | Watermelon, medium-sized |
1 | Green coconut, flesh, chopped |
1 | Lime, small, juice only |
1 to garnish | Coconut, freshly grated |
1 to garnish | Fresh coriander |
Coconut Yoghurt
1 | Green coconut |
½ | Cashew nuts, soaked overnight in water |
1 Tbsp | Lemon juice |
1 to taste | Sea salt |
Directions
- To make the gazpacho, cook the sweetcorn in plenty of salted water, then remove the kernels.
- Cut the cucumbers, onion, capsicum, tomatoes and pineapple into uniform dice (about 1cm).
- Mix in a bowl, then add a little sea salt and a tablespoon of olive oil.
- Remove the watermelon flesh from the rind and cut half of it into 1cm dice (removing the seeds).
- Add the corn, coconut flesh and diced watermelon to the mixture. Chill well.
- Process the remaining watermelon in a blender, then strain to make 500ml of juice.
- Add the juice of a lime, a little sea salt and the other tablespoon of olive oil. Chill well.
- To make the yoghurt, open the coconut and pour the juice into a cup.
- Remove the soft flesh, then place in a blender with the cashews.
- Blend at high speed, adding enough coconut water to make a yoghurt-like consistency.
- Season with lemon juice and a pinch of sea salt.
- To serve, chill 4 soup bowls.
- Divide the diced vegetables between the bowls, then add the chilled watermelon juice.
- Garnish with coriander leaves, grated coconut and dollops of coconut yoghurt.
http://www.bite.co.nz/recipe/9840/Michael-Merediths-gazpacho-samoa-with-coconut-yoghurt/
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