recipe for Gazpacho Shots has been reproduced courtesy
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Gazpacho shots, these are one of the easiest ways to
add some real Mediterranean flavour and colour to the
Spanish table. The gazpacho can be home made using the
traditional recipe or you can use green gazpacho too.
The gazpacho is served inside peeled cucumber "shot
glasses" which can be prepared in advance and chilled
before serving. Eating the glass the gazpacho comes
in makes for an interesting Spanish "shot"!
Great for the summer.
for Gazpacho Shots
4 Vine tomatoes
1 Small cucumber peeled
4 Large cucumbers
1 Garlic clove
1 Small onion
1 Small red bell pepper
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
salt and pepper to taste
300ml bottled water
to make Gazpacho Shots
make the gazpacho:
Roughly chop the tomatoes, pepper, onion, garlic and
1 small cucumber.
In a blender or food processor, blend the ingredients
together to form a thick paste.
Pour in the olive oil, wine vinegar and season to
your desired taste with salt and pepper.
Blend for a second time, adding water little by little
until you achieve the desired consistency.
Reserve in a glass pitcher or pourer.
make the shots:
Take the four large cucumbers and slice off each end,
cut the cucumber into 6cm long segments.
Using a peeler peel away strips of the cucumber skin
creating a vertical stripe pattern.
Use a small paring knife carefully cut around the
seeds in the centre of the cucumber then, gently scoop
out the seeds with a spoon.
Fill each cucumber piece with gazpacho and refrigerate
for 20 minutes.
shots can be garnished with some real Spanish flavours
to make them look and taste great. Try a simple mint
leaf on top or rolled slices of Serrano ham.
with permission of Orce