Back to recipe pageKeep all the ingredients icy cold for a more refreshing feel
INGREDIENTS
let’s get cooking
Blend the cucumber, chili, mint and lime juice together in a food processor until smooth.
Strain the pulp through a fine sieve into a bowl then add the gin and sugar syrup.
Season with cracked black pepper then place the gazpacho into the refrigerator for about an hour to chill.
Arrange 12 x 40mL shot glasses onto a tray and place a little diced cucumber into each glass.
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.
Alternatively you can add the oyster meat into the gazpacho and discard the shell.
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Ingredients
INGREDIENTS
Directions
let’s get cooking
Blend the cucumber, chili, mint and lime juice together in a food processor until smooth.
Strain the pulp through a fine sieve into a bowl then add the gin and sugar syrup.
Season with cracked black pepper then place the gazpacho into the refrigerator for about an hour to chill.
Arrange 12 x 40mL shot glasses onto a tray and place a little diced cucumber into each glass.
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.
Alternatively you can add the oyster meat into the gazpacho and discard the shell.
