Oyster Shots With Gazpacho

By Scott Marley

INGREDIENTS 36 rock oysters 500g roma tomato 125g red capsicum 125g cucumber ½ clove garlic 60g red onion 10 basil leaves ½tsp Tabasco 1tsp Worcestershire 15g sugar 15ml forum red vinegar 300ml olive oil mayonnaise 80g brunoised capsicum, onion, cucumber METHOD For the gazpacho (spicy Spanish soup) place all of ingredients (except oysters, olive oil mayonnaise and brunoised vegetables) into a bowl and blend. Marinade for 1 hour. Blend again and pass through fine chinois, pushing all the pulp through. Mix in olive oil mayonnaise. Mix in brunoised vegetables. Garnish, season and serve TO SERVE Place oyster in a shot glass and cover with gazpacho.

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