Gazpacho Shooters
Ingredients (16 servings)
| Amount | Measure | Name |
|---|---|---|
| 150.00 | g | Onions, red |
| 55.00 | g | Bread, white |
| 300.00 | g | Cucumbers |
| 500.00 | g | KNORR Tomato Pronto 6 x 2kg |
| 5.00 | g | Garlic |
| 2.00 | g | ROBERTSONS Paprika 6 x 700g |
| 1.00 | g | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 20.00 | ml | Olive oil |
| 200.00 | g | Pepper, red |
| 40.00 | ml | Vinegar, red wine |
| 40.00 | ml | Sherry |
| Water as required | ||
| 2.00 | g | ROBERTSONS Cayenne Pepper 6 x 800g |
Preparation
1. Slice onion and put into a bowl. Pour cold water to cover and soak for 15 minutes.
2. Put the bread slice in a dish and cover with cold water, soak for 15 minutes.
3. Peel the cucumber, cut lengthways and scoop out the seeds with a teaspoon. Chop the flesh coarsely.
4. Drain the onion and put it in the bowl of a food processor with garlic, Robertsons paprika, Robertsons cayenne pepper and olive oil. Squeeze the excess water out of the bread and add brad to the processor bowl. Blend until smooth.
5. Add the red pepper, sherry and red wine vinegar and blend again until smooth.
6. Add the cucumber and tomatoes and process until very smooth.
7. Pass the soup through a seive set over a bowl.
8. Stir in half a cup of chilled water if soup is too thick to achieve a pouring cosistency.
9. Chill the gazpacho for several hours, then check the seasoning, it may need salt or vinegar.
10. Chill until very cold.
11. Serve icy cold, ladled into small chilled shot glasses.
