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Home > Recipes > Michael Meredith’s gazpacho samoa with coconut yoghurt

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

Lauraine Jacobs

Publication: Listener

Listener

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Michael Meredith’s gazpacho samoa with coconut yoghurt

No ratings yet

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

  1. To make the gazpacho, cook the sweetcorn in plenty of salted water, then remove the kernels. 
  2. Cut the cucumbers, onion, capsicum, tomatoes and pineapple into uniform dice (about 1cm). 
  3. Mix in a bowl, then add a little sea salt and a tablespoon of olive oil. 
  4. Remove the watermelon flesh from the rind and cut half of it into 1cm dice (removing the seeds). 
  5. Add the corn, coconut flesh and diced watermelon to the mixture. Chill well.
  6. Process the remaining watermelon in a blender, then strain to make 500ml of juice. 
  7. Add the juice of a lime, a little sea salt and the other tablespoon of olive oil. Chill well.
  8. To make the yoghurt, open the coconut and pour the juice into a cup. 
  9. Remove the soft flesh, then place in a blender with the cashews. 
  10. Blend at high speed, adding enough coconut water to make a yoghurt-like consistency.
  11. Season with lemon juice and a pinch of sea salt.
  12. To serve, chill 4 soup bowls. 
  13. Divide the diced vegetables between the bowls, then add the chilled watermelon juice. 
  14. Garnish with coriander leaves, grated coconut and dollops of coconut yoghurt.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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