Both the gazpacho and the glasses can be prepared in advance and chilled before serving. This is a great refreshment during summer. I made some minor adjustments: instead of 300 ml bottled water I used 200 ml tap-water and 100 ml vodka. I also added a few splashes of Tabasco to up the spiciness of the Gazpacho.
makes 1 liter
4 Vine tomatoes
1 Small cucumber peeled
4 Large cucumbers
1 Garlic clove
1 Small onion
1 Small red bell pepper
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
salt and pepper to taste
300ml bottled water
To make the gazpacho
Roughly chop the tomatoes, pepper, onion, garlic and 1 small cucumber.
In a blender or food processor, blend the ingredients together to form a thick paste.
Pour in the olive oil, wine vinegar and season to your desired taste with salt and pepper.
Blend for a second time, adding water little by little until you achieve the desired consistency.
Reserve in a glass pitcher or pourer.
To make the shots
Take the four large cucumbers and slice off each end, cut the cucumber into 6cm long segments.
Using a peeler peel away strips of the cucumber skin creating a vertical stripe pattern.
Use a small paring knife carefully cut around the seeds in the centre of the cucumber then, gently scoop out the seeds with a spoon.
Fill each cucumber piece with gazpacho and refrigerate for 20 minutes.