Ingredients

• 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 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 chopped
• 1 small bunch fresh basil leaves

Directions

• 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.