Gazpacho shots with poppyseed twists
- 1 stalk celery
- 1 red pepper
- 1 yellow papper
- 500 g cucumber
- 4 spring onions
- 2 cloves garlic
- 150 g tomatoes
- 2 tbsp passata
- 2 tbsp olive oil
- 2 tbsp white balsamic vinegar
- 1 tbsp tabasco
Poppyseed & paprika twists
- 375 g ready-rolled puff pastry
- 1 egg
- 2 tbsp poppyseeds
- smoked , ground paprika (hot or mild)
Work all vegetables in a food processor until very finely chopped. Put in a blender with the liquid ingredients and process until completely smooth. Add water or a very light soup stock until reaching the required consistency - if eating as a chilled soup, add ca. 100 ml, for shots, you might need 250-300 ml.
If serving as a soup, serve with garlic croutons or a freshly baked ciabatta.
For shots, try decorating them shots with come chives or serve with a thin stick of celery or cucumber as a stirrer.
Cover two baking trays with silicone mats or a similar non-stick lining and pre-heat the oven to 200C.
Cut the puff pastry into thin strips. Grab hold of both ends and gently twists as closely as possible, laying each twist down on a baking tray. To make sure they don't unfold, press the ends lightly to the tray so they'll stay put.
Whisk the egg and brush each twist thoroughly and carefully. Sprinkle with generous amounts of paprika and poppyseeds, then pop into the oven.
Bake for 15 to 20 minutes, until crisp and brown.