Fresh buffalo mozzarella with tomato dipIt's not hard to make your mouth water when contemplating making this dip-cum-fondue.Oysters with gazpacho shot chasers
by Kathy Snowball | Cuisine issue #149
Photo by Steve Brown Serves: 6The gazpacho can be made a day ahead. Store in the refrigerator.
The gazpacho can be made a day ahead. Store in the refrigerator.
1 small red capsicum, deseeded
1 cucumber, peeled, deseeded
1kg ripe tomatoes, peeled, cored, deseeded, chopped
1 small red onion, chopped
2 cloves garlic, chopped
1⁄4 cup extra virgin olive oil
1⁄4 cup red wine vinegar
1 cup breadcrumbs (made from day-old bread)
2 dozen oysters, shucked
Cut one-third of the capsicum and one-third of the cucumber into small dice. Reserve.
Coarsely chop the remaining capsicum and cucumber then combine with the tomatoes, onion, garlic, oil, vinegar, breadcrumbs and 1⁄4 cup water in a food processor. Process until smooth then strain through a sieve. Taste and season with salt and freshly ground black pepper. This is the gazpacho. Chill.
Pour the gazpacho into shot glasses then top with the reserved capsicum and cucumber. Serve alongside the oysters, with the remaining gazpacho in a jug to top up glasses as required.
Wine Match - A fresh young Marlborough sauvignon blanc.
The gazpacho can be made a day ahead. Store in the refrigerator.
1 small red capsicum, deseeded
1 cucumber, peeled, deseeded
1kg ripe tomatoes, peeled, cored, deseeded, chopped
1 small red onion, chopped
2 cloves garlic, chopped
1⁄4 cup extra virgin olive oil
1⁄4 cup red wine vinegar
1 cup breadcrumbs (made from day-old bread)
2 dozen oysters, shucked
Cut one-third of the capsicum and one-third of the cucumber into small dice. Reserve.
Coarsely chop the remaining capsicum and cucumber then combine with the tomatoes, onion, garlic, oil, vinegar, breadcrumbs and 1⁄4 cup water in a food processor. Process until smooth then strain through a sieve. Taste and season with salt and freshly ground black pepper. This is the gazpacho. Chill.
Pour the gazpacho into shot glasses then top with the reserved capsicum and cucumber. Serve alongside the oysters, with the remaining gazpacho in a jug to top up glasses as required.
Wine Match - A fresh young Marlborough sauvignon blanc.
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