Gazpacho

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Ingredients

• 1 cucumber, peeled, seeded and chopped
• 1/ 2 red pepper, seeded, and chopped
• 1 celery stalk, chopped finely
• 1/ 2 red onion, chopped finely
• 1 small jalapeno, seeded and chopped
• 1 bunch coriander
• 4 leaves of basil, chopped
• 2 teaspoons of chopped parsley

Finely chop half of the above ingredients, then the rest will be liquidised with the liquid ingredients so they don’t have to be finely chopped, chop them any old way!

• 1 litre of Organic Tomato Juice
• Juice & Zest of half lime
• 1 tbls red wine vinegar
• 2 tablespoons extra virgin olive oil
• Sea Salt
• Freshly Ground Black Pepper
• 50 ml fino sherry

Method

Liquidise half of the vegetable/herb ingredients with the liquid. Then stir in the finely chopped ingredients. Place in the refrigerator until chilled, then serve with crusty bread.

For the demonstration I served this as an Amouse Bouche in a chilled shot glass, this can be a fun way to serve this as a canapé, or a pre dinner taster.

Use a julienne (long thin strip) of celery as a cocktail mixer in your shot glass.