Ingredients
390g roasted red peppers skins and seeds removed
75g celery
40ml sherry vinegar or vino cotto
185g cucumbers peeled and de-seeded
40ml vodka (optional)
5ml tabasco sauce
390g roasted red peppers skins and seeds removed
75g celery
40ml sherry vinegar or vino cotto
185g cucumbers peeled and de-seeded
40ml vodka (optional)
5ml tabasco sauce
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Methods
1
Place the red peppers on a hot grill turning every few minutes until the skin is black and blistered.
2
Remove the peppers from the heat and place in a bowl covered with cling wrap to cool slightly. Remove from the bowl and rub off the skins, remove the core and the seeds.
3
Add the peppers, celery, olive oil, Sherry Vinegar, Cucumber and vodka (if using) to a blender and puree until smooth.
4
Pour into shot glasses and garnish with celery sticks and caper berries and purple basil leaves.
5
Add a splash of tobacco (optional)
1
Place the red peppers on a hot grill turning every few minutes until the skin is black and blistered.
2
Remove the peppers from the heat and place in a bowl covered with cling wrap to cool slightly. Remove from the bowl and rub off the skins, remove the core and the seeds.
3
Add the peppers, celery, olive oil, Sherry Vinegar, Cucumber and vodka (if using) to a blender and puree until smooth.
4
Pour into shot glasses and garnish with celery sticks and caper berries and purple basil leaves.
5
Add a splash of tobacco (optional)
