Tuesday 17 October 2017

Gazpacho Shots

Lilly Higgins

This soup is refreshing and summery for warm evening events. It is the ideal entertaining recipe as it can be made up to two days in advance, kept in the fridge and served cold. The small shot serving won't overpower your guests or be as daunting as a big bowl of cold soup!

This can also be made in a food processor, but the blender makes it a smoother soup.

To turn this recipe into a Bloody Mary shot, simply use celery salt, drizzle with vodka instead of olive oil before serving and place a celery-stick stirrer in each glass. So simple but pretty.

you will need

3in piece of crusty baguette, crusts removed

2 garlic cloves, crushed

1 generous pinch Maldon salt

2 tbsps red-wine vinegar

1 tsp sugar

1lb ripe tomatoes

500ml tomato juice

100ml olive oil

Garnish: 1 tbsp each finely chopped red pepper, yellow pepper and cucumber


Soak the bread dough in a cup of water for a minute. Remove from the water and squeeze dry.

Place the bread, crushed garlic, salt, red-wine vinegar, sugar and half the tomatoes into a blender. Blend until smooth.

Add the remaining tomatoes and the tomato juice. Keep the blender on as you pour the olive oil into the mixture slowly. Blend until it is all smooth.

Sieve the soup into a bowl, using the back of a wooden spoon to force the mixture through the sieve.

Chill the soup until very cold and adjust the seasoning, if needs be, before pouring it into small shot glasses, tea cups or bowls.

Drizzle with a little olive oil and top with half a teaspoon of the diced vegetables.

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