1.Blend or process tomato, capsicum, cucumber, onion, garlic, oil, vinegar, juice, sauce, sugar and the water until mixture is smooth. Push gazpacho through sieve into large jug; discard solids.
2.Cover jug; refrigerate gazpacho for 2 hours.
3.Remove oysters from shells; discard shells. Divide gazpacho among glasses; add 1 oyster to each.
Each of these four recipes makes 24 shooters so you need a minimum 24 (40ml) shot glasses.
Note
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