Gazpacho shots with poppyseed twists
Ingredients
Gazpacho
- 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)
Instructions
Gazpacho
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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.
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If serving as a soup, serve with garlic croutons or a freshly baked ciabatta.
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For shots, try decorating them shots with come chives or serve with a thin stick of celery or cucumber as a stirrer.
Twists
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Cover two baking trays with silicone mats or a similar non-stick lining and pre-heat the oven to 200C.
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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.
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Whisk the egg and brush each twist thoroughly and carefully. Sprinkle with generous amounts of paprika and poppyseeds, then pop into the oven.
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Bake for 15 to 20 minutes, until crisp and brown.
