Gazpacho Shots

I came across this recipe in The Guardian. It’s suggested as a starter at a BBQ. I really like it as its author doesn’t like bread in soups – neither do I. It will make about 10 shots, though we’re serving in Turkish tea glasses so perhaps 8.

250g ripe tomatoes, chopped

½ a cucumber, chopped

1 red pepper chopped

3 garlic cloves, chopped

A small bunch basil

1 tbsp chopped coriander

½ a red onion, chopped

1 red chilli chopped

1tsp sugar

1tbsp red wine vinegar

A good pinch flaky  sea salt

75ml really good olive oil

White pepper

Lots of chopping but it doesn’t need to be too fine as it will go in the blender. The small bunch of basil will be about what you get in the supermarket. Be very generous with the pinch of salt. It should be what you can pick up with four fingers. Blitz it to liquid in a blender and let it sit for 20 minutes.Chill your glasses in the freezer.

Start up the blender again on its slowest speed and drizzle in the olive oil. Check the seasoning – it will be cold so it will need more than you think. It usually needs either more sugar or more vinegar. It needs to rest to get the air out of it so put it in the fridge to settle and chill.

The boy wants vodka in his. I don’t.If he's having vodka I think it needs a bit more salt and pepper though he will neither notice or appreciate it.  On this occasion we’re not feeding 10, so he’s substituted my hand painted Turkish tea glasses for small water glasses so we can have bigger servings. He's right as always.