Check Our Drinking Recipes


  • 2 Zespri® SunGold Kiwifruit

  • Micro greens

  • For Ajo Blanco:

  • 125g raw blanched almonds

  • ½ peeled small seedless cucumber

  • 200g white breadcrumbs

  • 8g peeled garlic (green sprouts removed)

  • 30g sherry vinegar

  • 800ml cold mineral water

  • 100g extra virgin olive oil

  • Salt

  • Basil oil: 12 large basil leaves and 100g extra virgin olive oil


Preparation Time
10 minutes

Cucumber and Zespri® SunGold Kiwifruit Ajo Blanco


  1. Blanch the basil leaves in boiling water for a few seconds, remove and place in ice-cold water.
  2. Take out the leaves, one by one, and dry between paper towels or with a clean dishcloth.
  3. Blend with 100g of the olive oil, push through a fine sieve to remove any impurities and fill a small, squeezy sauce bottle with the mixture.
  4. Blend the breadcrumbs with the almonds, water, garlic, vinegar and cucumber until smooth.
  5. Pass the mixture through a fine sieve and blend once again, adding a stream of olive oil until fully incorporated. Season to taste and chill in the fridge.
  6. Cut the kiwifruit in half and, with a melon-baller, carefully remove small spheres of kiwifruit.
  7. Pour the chilled ajo blanco into a soup dish and place the kiwifruit balls on top. Decorate with the micro greens and basil oil.