Gazpacho with Oysters
Gazpacho with Oysters



  • 1.2kg tomatoes
  • 250g cucumber, peeled and chopped
  • 2 celery stalks, chopped
  • 1 red capsicum, chopped
  • 1 green capsicum, chopped
  • 4 crushed garlic cloves
  • 150g bread, torn and soaked in water, then drained and squeezed
  • 2 tbsp red wine vinegar
  • 120ml olive oil
  • Tabasco and worcestershire sauce, to taste
  • 12 shucked fresh oysters
  • Toss the tomatoes, celery, capsicums, garlic, cucumber and bread together in a large bowl, and pour over the vinegar and oil. Mix well to coat, then add the tabasco and worcestershire sauces, some seasoning, and a squeeze of lemon. Ladle this mixture into a food processor and blend until very smooth, then pass through a sieve. Season again to taste, and loosen with water if necessary.
  • Ladle the gazpacho into bowls, and garnish with some chopped tomatoes, cucumber and olive oil. Serve with iced oysters on the side and some garlic toast - delicious!
30 mins
6 serving

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