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Gazpacho

Danny Boome from Danny by the Sea
Danny Boome whizzes up a winner with this stylish twist on a Spanish classic by serving icy-cool shot glasses of gazpacho

Gazpacho

Method

1. Place the tomatoes, red onion, cucumber, green peppers, garlic and chilli into a large bowl. Mix well. Sprinkle in the brown sugar and Worcestershire sauce.

2. Pour in the tomato juice followed by the sherry vinegar and Tabasco. Mix everything together and refrigerate for 24 hours.

5. Blitz until really smooth and season to taste with salt and freshly ground black pepper.

6. Serve in shot glasses pushed into a bowl of crushed ice, with a little celery 'stirrer' in each glass (optional).

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Serves: 4-6

Prep: 25 min, plus 24 hrs to refrigerate

Ingredients
500g ripe tomatoes, deseeded and roughly chopped
1 red onion, diced
0.5 Cucumber, peeled, deseeded and diced
1 green pepper, deseeded and diced
3 garlic cloves, crushed
2 red chillies, deseeded and diced
2 tsp muscovado sugar
30ml Worcestershire sauce
600ml tomato juice
30ml sherry vinegar
15ml Tabasco
1 pinch salt and fresh ground black pepper
6 small celery sticks, for 'stirrers'