— Main dishes
Zespri Green kiwifruit gazpacho with dill and salmon
- 2 Zespri Green kiwifruit, peeled and chopped
- 1 cucumber, peeled and chopped
- 1/4 red onion, peeled and chopped
- 1/2 Spanish chilli, deseeded and chopped
- 2 tbsps olive oil
- 2 tbsps white wine vinegar
- 2 tbsps chopped dill
- Black pepper
- 150g smoked salmon
- Blend all the ingredients for the gazpacho, except for the salmon and the dill, either in a liquidiser or with a hand-blender until you have a smooth soup.
- Season with salt and pepper. Mix in the fresh dill.
- Cut the salmon into ready to eat pieces. Put the salmon on the skewers.
- Pour the gazpacho into small glasses.
- Garnish with dill and add the skewer.