Packed with flavour and so refreshing, this spicy gazpacho recipe was developed by the chefs at 1000 Hills Chefs School. Delicious served with Quills Caciotta cheese soufflé and mini focaccia.
Serves 20 as shots
1kg ripe tomatoes
2 garlic cloves
4 shallots
¼ cup coriander
2 limes, juiced
50ml olive oil
1 cucumber
1 green pepper
1 red pepper
30ml red wine vinegar
chili flakes, to taste
5ml Worcesthire sauce
250ml ice water or tomato cocktail
Marinate all ingredients over night for maximum flavour. Blitz together and season to taste. Serve in chilled shot glasses.