Sharon Fruit Gazpacho

Ingredients:

440g/ 2 ripe Sharon fruit

206g/ 14 cherry tomatoes

45g/ 1 Jalapeño

45g/ 1/2 banana shallot

17g/ 2 cloves garlic, grated

20g/ 2 small thumb size pieces of ginger

Juice of two limes, plus zest and set aside

180g kefir (coconut or milk)

65g Olive oil

14g/2 tsp salt

160g/1/2 cucumber, peeled

25g/large handful fresh coriander

150g passata

80g water

42g/3 tbsp white balsamic vinegar

14g/2 tbsp smoked sweet paprika

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For plating per 300g bowl:

4g/ 1 tsp pink peppercorns, crushed

65g kefir yoghurt, coconut, nut, or dairy

33g crumbled feta

4-5 leaves of fresh balsamic, ribbon cut

30g VitalitySeed Crunchies

4-5 red radicchio leaves

olive oil to drizzle

Method:

Put all the ingredients (except plating ingredients) into a blender. Blend until smooth. Increase evenly the liquid ingredients if you would like a less dense soup. Chill in fridge until cool.

To plate, add the yoghurt and swirl around to make a pattern. layer the remaining toppings. place the radicchio leaves jutting out from the side for dipping.