Name: Gazpacho with oysters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 medium egg tomatoes (150g), chopped coarsely; 1 small red capsicum (150g), chopped coarsely; 1/2 lebanese cucumber (65g), chopped coarsely; 1/2 small red onion (50g), chopped coarsely; 1 clove garlic, crushed; 2 tablespoon olive oil; 1 tablespoon white wine vinegar; 1 cup (250ml) tomato juice; 3 drops tabasco sauce; 1/2 teaspoon white sugar; 2 tablespoon water; 24 oysters, on the half shell

Ingredients

2 medium egg tomatoes (150g), chopped coarsely

1 small red capsicum (150g), chopped coarsely

1/2 lebanese cucumber (65g), chopped coarsely

1/2 small red onion (50g), chopped coarsely

1 clove garlic, crushed

2 tablespoon olive oil

1 tablespoon white wine vinegar

1 cup (250ml) tomato juice

3 drops tabasco sauce

1/2 teaspoon white sugar

2 tablespoon water

24 oysters, on the half shell

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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