SUPER STARTERS

 Hello ladies and gents this is the Viking telling you that today we are talking about

Prawn and chorizo gazpacho shots

INGREDIENTS

• 24 medium green prawns, peeled, deveined (tails intact)
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, crushed
• 2 chorizo, cut into 24 slices
• 1 tablespoon finely chopped fresh flat-leaf parsley leaves

GAZPACHO

• 2 Lebanese cucumbers
• 6 ripe roma tomatoes, roughly chopped
• 330g jar whole roasted peppers, drained
• 1 small eschalot
• 8 fresh mint leaves
• 2 tablespoons sherry vinegar
• 2 tablespoons extra virgin olive oil

EQUIPMENT

24 pre-soaked bamboo cocktail skewers

24 shot glasses

METHOD

Step 1

Make Gazpacho: Remove and discard seeds from 1 cucumber. Finely dice and reserve. Peel and roughly chop remaining cucumber. Place in a food processor with tomato, peppers, eschalot, mint, vinegar and oil. Season. Process for 2 minutes, scraping down sides of bowl, until smooth. Pour into a fine sieve set over a large jug. Using back of a spoon, press mixture through sieve. Discard solids. Refrigerate, covered, for 1 hour or until chilled (see notes).

Step 2

Meanwhile, place prawns, oil and garlic in a bowl. Season with salt and pepper. Toss to coat (see notes). Thread 1 prawn and 1 chorizo slice onto each skewer.

Step 3

Heat a large frying pan over high heat. Cook skewers for 1 minute each side or until lightly charred and just cooked through.

Step 4

Pour gazpacho evenly among 24 shot glasses. Sprinkle with diced cucumber and parsley. Place a skewer in each glass. Serve.

And as always have a chilled day from the Viking