Gazpacho shots with pimenton and caraway seed twists recipe
 The weather needs to be sizzling hot to really enjoy an ice cold glass of gazpacho. This recipe makes savoury pastry twists to set off its punchy flavour. 1 x 500g/17½oz packet ready-made puff pastryplain flour, for dustingolive oil, for brushingpimenton (smoked paprika), for sprinklingcaraway seeds, for sprinklingsea salt, for sprinkling 1 x 500g/17½oz packet ready-made puff pastry plain flour, for dusting olive oil, for brushing pimenton (smoked paprika), for sprinkling caraway seeds, for sprinkling sea salt, for sprinkling 2 cucumbers, trimmed and chopped2 celery stalks, trimmed and chopped3 garlic cloves, peeled, finely chopped1 small bunch spring onions, trimmed and chopped2 red peppers, seeds removed, chopped2 yellow peppers, seeds removed, chopped8 plum tomatoes, chopped4 tbsp passata 75ml/2½fl oz extra virgin olive oil3 tbsp white balsamic vinegar, plus extra to tastesplash Tabasco sauce, to tastesalt and freshly ground black pepper 2 cucumbers, trimmed and chopped 2 celery stalks, trimmed and chopped 3 garlic cloves, peeled, finely chopped 1 small bunch spring onions, trimmed and chopped 2 red peppers, seeds removed, chopped 2 yellow peppers, seeds removed, chopped 8 plum tomatoes, chopped 4 tbsp passata 75ml/2½fl oz extra virgin olive oil 3 tbsp white balsamic vinegar, plus extra to taste splash Tabasco sauce, to taste salt and freshly ground black pepper 1 small bunch fresh chives, finely chopped1 small bunch fresh basil leaves 1 small bunch fresh chives, finely chopped 1 small bunch fresh basil leaves Method Preheat the oven to 200C/390F/gas 6. Lightly grease 2 baking sheets. Roll out the puff pastry on a lightly floured surface until 0.5cm thick. Cut the sheet into 10 strips, each 1cm/½in wide. Brush each strip with olive oil and sprinkle lightly with pimenton, caraway seeds and salt. Twist each end of the strip and place onto the baking sheets, spaced apart. Chill for 10 minutes in the fridge. Bake the twists for 10-15 minutes, or until crisp and golden-brown. Carefully transfer to a wire rack to cool. For the gazpacho, place the cucumber, celery, garlic, spring onions, peppers and tomatoes into a food processor and blend until smooth. With the motor running, add the passata, olive oil, vinegar and Tabasco. Season, to taste, with salt, freshly ground black pepper and vinegar. Spoon the gazpacho into chilled shot glasses and garnish with a sprinkling of chives and basil. Serve the pimenton and caraway seed twists alongside. Preheat the oven to 200C/390F/gas 6. Lightly grease 2 baking sheets. Preheat the oven to 200C/390F/gas 6. Lightly grease 2 baking sheets. Roll out the puff pastry on a lightly floured surface until 0.5cm thick. Cut the sheet into 10 strips, each 1cm/½in wide. Brush each strip with olive oil and sprinkle lightly with pimenton, caraway seeds and salt. Twist each end of the strip and place onto the baking sheets, spaced apart. Chill for 10 minutes in the fridge. Roll out the puff pastry on a lightly floured surface until 0.5cm thick. Cut the sheet into 10 strips, each 1cm/½in wide. Brush each strip with olive oil and sprinkle lightly with pimenton, caraway seeds and salt. Twist each end of the strip and place onto the baking sheets, spaced apart. Chill for 10 minutes in the fridge. Bake the twists for 10-15 minutes, or until crisp and golden-brown. Carefully transfer to a wire rack to cool. Bake the twists for 10-15 minutes, or until crisp and golden-brown. Carefully transfer to a wire rack to cool. For the gazpacho, place the cucumber, celery, garlic, spring onions, peppers and tomatoes into a food processor and blend until smooth. With the motor running, add the passata, olive oil, vinegar and Tabasco. Season, to taste, with salt, freshly ground black pepper and vinegar. For the gazpacho, place the cucumber, celery, garlic, spring onions, peppers and tomatoes into a food processor and blend until smooth. With the motor running, add the passata, olive oil, vinegar and Tabasco. Season, to taste, with salt, freshly ground black pepper and vinegar. Spoon the gazpacho into chilled shot glasses and garnish with a sprinkling of chives and basil. Serve the pimenton and caraway seed twists alongside. Spoon the gazpacho into chilled shot glasses and garnish with a sprinkling of chives and basil. Serve the pimenton and caraway seed twists alongside.