Delicious Food And Cocktail Recipes Prepared By Our Masters


One&Only Reethi Rah

One&Only Reethi Rah - Green Gazpacho

CUCUMBER AND COCONUT GAZPACHO

Method

JELLY

  1. Juice remaining 100g cucumber. Mix in melted gelatin sheets. Pour mixture into thin tray and allow to set for 4 hours

GAZPACHO

  1. Peel and slice 200g cucumber. Keep the skin to one side
  2. Slice the onion, then combine in pan with cucumbers. Add coconut milk
  3. Cook on medium heat for 5 minutes. Avoid coloration
  4. Pour mixture over ice and allow to cool
  5. Once chilled, blend the mixture
  6. Boil cucumber skin, mint and spinach in pot for 3 minutes. Transfer to ice bath and let cool completely. Drain.

PLATING

  1. Place poached cucumber skin, mint and spinach in serving bowl, along with cream cheese and fresh coconut shavings
  2. Pour soup mixture into a small jug and serve ready to pour

Ingredients

A refreshing and light chilled soup, perfect for warm summer days.
Yields: 1 portion

- 300g cucumbers
- 200g coconut milk
- 3g fresh coconut shavings
- 50g spinach
- 10g mint
- 5g cream cheese
- 40g onion
- 5cl olive oil
- 4g gelatin sheet
- Salt to taste

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