Keep 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.
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.