Tomato Gazpacho Shots
Gazpacho is perfect as a starter or for a picnic on a hot summer’s day or served in shot glasses as a ‘canape’, possibly with a nip of vodka.
- 2 red peppers, quartered and seeded
- 1 large cucumber
- 1 large or 2 small onions
- 900g very ripe tomatoes
- 2 large cloves of garlic, peeled
- 1 slice of white bread, soaked in water and squeezed out
- 125ml olive oil
- 1 tbsp sherry or red wine vinegar
- 400g tin of chopped tomatoes or passata
- 1 tbsp tomato puree
- 1 tsp sugar
- 2 tsp salt
- Freshly ground black pepper
- Very finely dice a small amount of red pepper and cucumber if using as a garnish, and set aside.
- Roughly cut the remaining vegetables and garlic into chunks, and combine in a large mixing bowl.
- The soup will need to be blitzed in two batches, so crumble half the bread into a liquidizer with half of the rest of the ingredients (the garlic, vegetables, olive oil, vinegar, tinned tomatoes or passata, tomato purée and seasoning), and blitz to
- Sieve the purée into a large bowl and then repeat with the remaining ingredients.
- Check the seasoning and thin with a little cold water if it’s too thick.
- Chill for at least 6 hours (overnight is best) or until required. Gazpacho must be served very cold.
- Ladle into individual bowls, cups or shot glasses, and add your chosen garnishes on top.
The Get-Ahead Cook by Jane Lovett, published by Whitefox Publishing Ltd.
- The vegetable quantities are flexible, so just use the recipe as a guide.
- This will taste different every time you make it. The quality of the vegetables determines the final result.
- As with all food to be eaten cold, the flavour will be dulled when chilled, so bear this in mind when seasoning at the outset and check again before eating.
Tagged alfresco dining, cold soup, cucumber, gazpacho, Healthy, Olive, picnic, red pepper, seasonal, soup, Starter, summer, Tomato, tomato puree, vodka