RECIPE FROM SPAIN:

Gazpacho Shots

Gazpacho shots, these are one of the easiest ways to add some real Mediterranean flavour and colour to the Spanish table. The gazpacho can be home made using the traditional recipe or you can use green gazpacho too. The gazpacho is served inside peeled cucumber "shot glasses" which can be prepared in advance and chilled before serving. Eating the glass the gazpacho comes in makes for an interesting Spanish "shot"! Great for the summer.

You will need:

4 Vine tomatoes
1 Small cucumber peeled
4 Large cucumbers
1 Garlic clove
1 Small onion
1 Small red bell pepper
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
salt and pepper to taste
300ml bottled water

Method

To make the gazpacho:

• Roughly chop the tomatoes, pepper, onion, garlic and 1 small cucumber.

• In a blender or food processor, blend the ingredients together to form a thick paste.

• Pour in the olive oil, wine vinegar and season to your desired taste with salt and pepper.

• Blend for a second time, adding water little by little until you achieve the desired consistency.

• Reserve in a glass pitcher or pourer.

To make the shots:

• Take the four large cucumbers and slice off each end, cut the cucumber into 6cm long segments.

• Using a peeler peel away strips of the cucumber skin creating a vertical stripe pattern.

• Use a small paring knife carefully cut around the seeds in the centre of the cucumber then, gently scoop out the seeds with a spoon.

• Fill each cucumber piece with gazpacho and refrigerate for 20 minutes.

Garnishing:

Gazpacho shots can be garnished with some real Spanish flavours to make them look and taste great. Try a simple mint leaf on top or rolled slices of Serrano ham.

Makes 1 litre

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