A Shot of Gazpacho

I love the fresh and spiky taste of Gazpacho.  I serve them in shot glasses for canapes which make for a great addition at any party.  


Gazpacho
Breadcrumbs made from 1 medium slice bread (I make mine from sundried tomato bread but white bread will work fine)
2 Sweet Red Peppers
1 Cucumber
4 large Tomatoes
1 clove Garlic
Juice of 1/2 Lemon
4 tbsp Extra Virgin Olive Oil
2 tsp Red Wine Vinegar
2 tsp Balsamic Vinegar
1/2 Red Onion
Tabasco - a few drops more if you want it really spicy
Seasoning
Fresh Basil (finely chopped)


Deseed and roughly chop the 1 and half of the peppers and half the cucumber. 


Place this and the remaining mixture except for the Basil in a blender and pulse until smooth and liquefied. Pass this mixture though a sieve retaining the juice, push the mixture through the sieve as much as you can to get all the juice.  Add the breadcrumbs to the liquid, blend again to get the breadcrumbs and juice as smooth as possible.


Season to taste and add in the fresh Basil.  


Put the gazpacho in the fridge for at least a couple of hours.  When you are ready to serve, finely chop the remaining cucumber and pepper half.  Pour the gazpacho into the serving glasses (they look great in martini glasses or shot glasses for a canape sized serving).  Sprinkle a couple of the pepper and cucumber pieces on top of the gazpacho, drizzle a little more olive oil over the top and serve.


Apetito Buena!