Gazpacho Shots with Pimenton and Caraway Seed Twists

Chilled blended vegetable gazpacho served in shot glasses with crispy spiced puff pastry twists.

Vegetarian Healthy Appetiser Pastry Cold Soup

Estimated Nutrition

Calories

143.3

kcal / serving

2865.2 kcal total

Carbs

12.1g

per serving

242.1 g total

Fat

9.8g

per serving

195.4 g total

Protein

1.9g

per serving

38.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

500

Puff Pastry

Ready-made

CondimentsSauces

tbsp

Passata

tbsp

White Balsamic Vinegar

Plus extra to taste

splash

Tabasco Sauce

To taste

GrainsCereals

Plain Flour

For dusting

NutsSeeds

Pimenton

Smoked paprika, for sprinkling

Caraway Seeds

For sprinkling

Sea Salt

For sprinkling

clove

Garlic

Peeled and finely chopped

Salt

To taste

Black Pepper

Freshly ground, to taste

bunch

Chive

Small bunch, finely chopped

bunch

Basil

Small bunch of fresh leaves

OilsFats

Olive Oil

For brushing

Extra Virgin Olive Oil

Vegetables

piece

Cucumber

Trimmed and chopped

stalk

Celery

Trimmed and chopped

bunch

Spring Onion

Small bunch, trimmed and chopped

piece

Red Pepper

Seeds removed and chopped

piece

Yellow Pepper

Seeds removed and chopped

piece

Plum Tomato

Chopped

Method

Brush strips with oil, sprinkle with spices, twist, and chill for 10 minutes.

Bake twists for 10 to 15 minutes until golden and cool on a rack.

Blend cucumber, celery, garlic, onions, peppers, and tomatoes until smooth.

Preheat the oven to 200°C and grease two baking sheets.

Add passata, oil, vinegar, and Tabasco while blending.

Season to taste and pour into chilled shot glasses.

Garnish with chives and basil and serve with the pastry twists.

Roll puff pastry to 0.5cm thickness and cut into ten 1cm strips.