Recipe

Gazpacho with oysters

  • 15 mins preparation
  • 15 mins cooking
  • Makes 24 Item
  • Print
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Ingredients

Gazpacho with oysters
  • 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

Gazpacho with oysters
  • 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.

Notes

Each of these four recipes makes 24 shooters so you need a minimum 24 (40ml) shot glasses.

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