Cold Spicy Tomato Soup Shots
This vibrant gazpacho recipe is a celebration of fresh, seasonal produce. With the perfect balance of flavors from ripe tomatoes, red pepper, red onion, and a touch of heat from chili, this chilled soup is a refreshing summer treat. Blended to creamy perfection and finished off with a drizzle of extra virgin rapeseed oil, each sip is a burst of garden-fresh goodness. Serve in elegant shot glasses for a stylish presentation and savor the cool, zesty essence of this delightful gazpacho.
— Constant Cookbook
Ingredients
- 2 flavourful ripe tomatoes (150g) roughly chopped
- 1 small red pepper (150g) roughly chopped
- Half a small red onion finely (150g) roughly chopped
- 1 clove garlic
- 2 tbsp English extra virgin rapeseed oil (or EV olive oil), plus extra for finishing
- 1 tbsp white wine vinegar
- 2-3 drops Tabasco
- 1 small chilli chopped
- Half a tsp sugar
- Half a tsp celery salt
- Salt & freshly ground black pepper
Instructions
- Place all the ingredients in a food processor and whizz until blended and smooth.
- Place a sieve over a bowl and strain the soup, pushing through as much as possible.
- Discard the solids and season the soup with sea salt & freshly ground black pepper.
- Chill, until very cold. (Or add a couple of ice cubes if you are short of time).
- Pour into shot glasses and drizzle with a little more oil and maybe a leaf of celery.
- Chef's Tip - Jamie Grainger Smith comments: "It's easy to think that you can't make a difference on your own but by simply stopping to think before you eat and drink, you can! I've been working with Team Green Britain to show how simple changes such as looking at where your food comes from, eating what's in season or visiting a local butcher or deli can make your cooking more fun, more sustainable and even more delicious."
Yield
Makes 12 portions
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