Recipe // Macadamia gazpacho with fresh pak choi and cucumber

Hello everybody! We have entered December, and I am not only thinking about holiday dishes for the Christmas feast – that’s already locked and loaded, check out my plantbased Christmas recipes here. I am trying to be a bit more forward-thinking, so here comes a macadamia gazpacho, it’s creamy and fresh, with a nutty flavour that works amazingly as an appetizer, or as a palate cleanser. I am considering using this dish in my New Year’s menu. We are served copious amounts of heavy dishes this month, however, they become a lot more manageable if we remember those small fresh dishes in between, to take the blow.

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Green oil:

  • 1 cup of fresh parsley
  • 1.5 cups of olive oil

Bring a pot of water to a boil and give the herbs a good dip, then transfer them to an ice bath (this step is optional, but the oil will be more vibrant if you include this step). Chop the parsley and add it to a food processor, or blender, along with the olive oil. Mix until as combined as possible, then set in the fridge for 24 hours. When you need it, give a quick mix again, and run the oil through a coffee filter or a cheesecloth, without pressing the oil through, this might take a while, but have patience. Once the oil has gone through the filter or cloth, it is ready to use.

Also check out: plant-based tiramisu with homemade ladyfingers

Macadamia gazpacho:

  • 1 cup of macadamia nuts
  • 2 cups of water
  • ½ a cup of plantbased cream (not soy-based)
  • 2 tbsps of lime juice
  • 1 tsp of salt

Roast the macadamia nuts on the pan for 3-4 minutes, until they are golden. Then set them aside to cool. Add the nuts to a jar of water and let them soak overnight. The next day, add the nuts, as well as half the water, the cream, lime juice, and salt to a food processor, and process until smooth.

Taste, and make adjustments according to your preferences.

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Garnishes are of course optional, and you can use whatever you prefer. I recommend adding some fresh garnished with a crunchy texture, and both add some freshness and texture.

Chop the white parts of the pak choi into small brunoise cubes, but I save the leafy greens on top for decoration. The cucumber is sliced thinly and rolled into a small roulade.

Lastly, sprinkle some green powder, like stinging nettle powder, on top. You can also add a dash of fresh pepper instead if you prefer. Then serve.


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