Kiwi, a fruit that is currently available to anyone, practically anywhere in the world and throughout the year, is a food that offers an excellent supply of vitamins, especially during the winter months, and is a refreshing food in the summer time.
Refreshing, juicy and with a slightly acidic flavor, it provides the necessary vitamins and minerals either alone or in combination with other fruits or vegetables, since it also allows the preparation of healthy and tasty smoothies. In addition, it helps to cleanse the palate when accompanying fatty dishes, such as oily fish and meats, with which it combines very well. It is perfect as a contrast in salads with bitter-flavored vegetables, such as arugula or endives, or to give a special touch to dishes, with possibilities such as adding some kiwi cubes in a sandwich, some slices to accompany a chicken recipe, serve a baked fish with a kiwi cream sauce with fresh herbs …
A healthy and nutritious food that combines in dishes as tasty as this Ajoblanco with cucumber and Zespri Sungold kiwi, a recipe offered by Zespri Kiwifruit, a company owned and operated as a cooperative by 2,500 kiwi growers in New Zealand, which is now the world’s largest kiwi marketer.
Cucumber ajoblanco with kiwi spheres and fresh sprouts
INGREDIENTS
For 4 people
- 2 Zespri SunGold kiwifruit
- Fresh sprouts
For the ajoblanco
- 125 g of peeled raw almonds
- ½ small cucumber, ginned and peeled
- 200 g white bread crumbs
- 8 g of peeled garlic without germ
- 30 g of sherry vinegar
- 800 ml of cold mineral water
- 100 g of extra virgin olive oil
- Salt
For the green oil
- 12 large basil leaves
- 100 g of extra virgin olive oil
ELABORATION
For the green oil, in a container with boiling water, blanch the basil leaves for a few seconds and immediately remove over ice water. With kitchen paper or a clean cloth, we dry each leaf, and then crush them together with the 100 g of olive oil. We pass through a fine mesh strainer to remove impurities and fill a small bottle of sauces with the resulting green oil.
For the ajoblanco, we homogeneously crush the breadcrumbs with the almonds, water, garlic, vinegar and cucumber, pass through a fine sieve and crush again adding the olive oil by thread, until everything is incorporated. Season and reserve cold.
We cut the kiwis in half and with the help of a scoop we carefully remove the small spheres obtained.
Pour the cold white garlic on a soup plate, add the kiwi spheres, and decorate with the fresh shoots and green oil.
Cucumber ajoblanco with kiwi spheres and fresh sprouts
79%Final note
Recipe name
Cucumber ajoblanco with kiwi spheres and fresh sprouts