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

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Chef Michael Meredith shares his version of gazpacho using sweetcorn and watermelon.

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

1	Green coconut
½	Cashew nuts, soaked overnight in water
1 Tbsp	Lemon juice
1 to taste	Sea salt

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.