Cucumber and Zespri® SunGold Kiwifruit Ajo Blanco

Required time 10 minutes

Serves 4


  • 2 Zespri® SunGold Kiwifruit
  • Micro greens

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
  • 100g extra virgin olive oil


  1. Blanch the basil leaves in boiling water for a few seconds, remove and place in ice-cold water. Take out the leaves, one by one, and dry between paper towels or with a clean dishcloth. 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.
  2. Blend the breadcrumbs with the almonds, water, garlic, vinegar and cucumber until smooth. 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.
  3. Cut the kiwifruit in half and, with a melon-baller, carefully remove small spheres of kiwifruit.
  4. Pour the chilled ajo blanco into a soup dish and place the kiwifruit balls on top. Decorate with the micro greens and basil oil.
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