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CHILI CUCUMBER OYSTER SHOOTERS
Serves
Prep Time1 hr
Tip
Keep all the ingredients icy cold for a more refreshing feel
INGREDIENTS
1 doz
Fresh Oysters
1
Cucumber, peeled and seeds removed
½
Green Chili, deseeded
1
Limes, juiced
30 ml
Gin
10 g
Mint Leaves
125 ml
Sugar syrup, Diced cucumber to serve
LET’S GET COOKING
1. Blend the cucumber, chili, mint and lime juice together in a food processor until smooth.
2. Strain the pulp through a fine sieve into a bowl then add the gin and sugar syrup.
3. Season with cracked black pepper then place the gazpacho into the refrigerator for about an hour to chill.
4. Arrange 12 x 40mL shot glasses onto a tray and place a little diced cucumber into each glass.
5. Carefully pour 30mL of gazpacho into each glass about half way up. Place the oyster on top of the shot glass and add a twist of cracked black pepper.
6. Alternatively you can add the oyster meat into the gazpacho and discard the shell.
