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Green Gazpacho

Oyster, red tuna, "pot" of calamari in parsley juice, tapioca pearls, green almonds, chilli & yuzu jelly. Try this recipe by Meir Adoni, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • Tapioca

  • 100g raw tapioca pearls

  • Parsley Juice

  • 2 bundles flat leaf parsley

  • Yuzu Jelly

  • 100ml yuzu juice

  • 1 gelatin leaf

  • To Serve

  • 8 oysters

  • 200g red tuna fillet, sliced to sashimi

  • 8 calamari tubes, cleaned and thinly sliced, cooked

  • Sous vide for ½ an hour at 55°C

  • 100g green almonds

  • 100g fresh broad beans, blanched and refreshed in

  • Ice water

  • 3 lemons, peeled and diced

  • 2 shallots, thinly chopped

  • 50ml virgin olive oil

  • 2 green chillis, thinly chopped

  • 1 cup crushed ice

  • Coriander leaves

  • Micro pea leaves

  • Green / white edible flowers (if available)


  • Tapioca:

  • 1.

    Boil two litres of water; add the tapioca pearls and cook for about 10 minutes. Drain well under running water. Repeat the process for another 3 minutes.

  • 2.

    After the second filtration, keep tapioca pearls in water with a squeeze lemon for later use.

  • Parsley Juice:

  • 1.

    Pour boiling water into a pot, and immerse the parsley for about 4 minutes. Cool immediately in ice water.

  • 2.

    Place parsley in blender with 1 litre mineral water, blend for two minutes. Strain well and keep juice cool for later use.

  • Yuzu Jelly:

  • 1.

    Mix 50ml yuzu with 100ml water. Put gelatin leaves in the cold liquids. After 5 minutes, when the gelatin leaves have softened, warm gently over a double pot to melt the gelatin, and pour the liquid into a canister, so it forms a layer of at least 1cm.

  • 2.

    Cool for an hour and then chop the jelly into cubes. Keep cool until the dish is served.

  • To Serve:

  • 1.

    Place the seafood, tapioca, green almonds (sliced just before serving) and the broad beans on the serving plate, spice with chilli, shallots, sea salt, black pepper and yuzu jelly. Mix all the parsley juice with the remaining 50ml yuzu and olive oil by using a blender stick.

  • 2.

    Pour the parsley juice on the seafood, scatter diced lemon, crushed ice, coriander leaves, micro pea leaves and edible flowers. Serve at once.


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