Iced vodka gazpacho

PT20M

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Ingredients

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1
Put all the vegetables in a food processor or liquidiser and blitz to a pulp. Add all the remaining ingredients and blitz again
2
Place the pulp into a muslin cloth and gather up the corners, then tie with a piece of string
3
Transfer the muslin to the fridge - suspending it with a piece of string from the shelf (this will allow the liquid inside the muslin to gently seep through). Put a dish directly underneath to collect the liquid. Leave overnight
4
Fill each shot glass by a 1/3 with water and freeze - this will keep the gazpacho cool once served and add a frosted finish to the glass
  • 50ml of water
5
Before serving, transfer the gazpacho liquid into a jug, giving it a very gentle stir. Pour some of the liquid on top of the ice in each of the shot glasses
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