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Gazpacho Shots with Pimenton and Caraway Seed Twists

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

VegetarianHealthyAppetiserPastryCold Soup

Estimated Nutrition

Per Serving Total
Calories 143.3 kcals 2865.2 kcals
Carbohydrates 12.1 grams 242.1 grams
Fat 9.8 grams 195.4 grams
Protein 1.9 grams 38.5 grams
Cook Time
15 mins
Produces
20 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
500
g
Puff Pastry
Ready-made
CondimentsSauces
4
tbsp
Passata
3
tbsp
White Balsamic Vinegar
Plus extra to taste
1
splash
Tabasco Sauce
To taste
GrainsCereals
1
1
Plain Flour
For dusting
NutsSeeds
1
1
Pimenton
Smoked paprika, for sprinkling
1
1
Caraway Seeds
For sprinkling
1
1
Sea Salt
For sprinkling
3
clove
Garlic
Peeled and finely chopped
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
1
bunch
Chives
Small bunch, finely chopped
1
bunch
Basil
Small bunch of fresh leaves
OilsFats
1
1
Olive Oil
For brushing
75
ml
Extra Virgin Olive Oil
Vegetables
2
piece
Cucumber
Trimmed and chopped
2
stalk
Celery
Trimmed and chopped
1
bunch
Spring Onions
Small bunch, trimmed and chopped
2
piece
Red Pepper
Seeds removed and chopped
2
piece
Yellow Pepper
Seeds removed and chopped
8
piece
Plum Tomato
Chopped

Steps

  • Preheat the oven to 200°C and grease two baking sheets.
  • Roll puff pastry to 0.5cm thickness and cut into ten 1cm strips.
  • 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.
  • 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.