Gazpacho Shots with Caviar

By Beleaev Family | Beleaev Caviar & Gourmet

Blend a bread-thickened tomato gazpacho and serve it in ten glasses with 60ml soup in each. Each shot receives 5g of crème fraîche and 2g of Royal Baeri Caviar, using a complete 20g tin for five guests at two shots each.

• Yield: 10 x 60ml shots
• Serves: 5 at 2 shots each
• Caviar allocation: 2g per glass

Ingredients for the measured batch

Equipment

• Large bowl and kitchen scale
• Jug blender, used within its stated capacity
• Fine sieve and flexible spatula
• 600ml measuring jug and funnel
• 10 identical serving glasses of at least 75–90ml capacity
• Two teaspoons and non-metal caviar spoon

Blend and portion the shots

1. Soften the bread. Chop the tomatoes, cucumber and pepper. Put them in the bowl with the bread, oil, vinegar and garlic, then leave until the bread has absorbed some vegetable liquid.
2. Process in batches. Blend within the jug's fill line until no large pieces remain. Combine the batches in the cleaned bowl.
3. Strain for a clean pour. Pass the gazpacho through the fine sieve without forcing coarse seeds through. Measure 600ml for the ten glasses and reserve any excess separately.
4. Chill before assembly. Cover and refrigerate the 600ml measured portion under appropriate food-safety practice. Keep the clean serving glasses cold as well.
5. Fill consistently. Stir the soup and use the funnel to put 60ml into each of the ten glasses.
6. Build the surface garnish. Add 5g crème fraîche to each shot, then place 2g Royal Baeri on the cream. Serve the glasses upright on a tray.

Set the quantity before seasoning

Tomatoes and cucumber release different amounts of liquid. Measure the strained soup and set aside 600ml for ten 60ml soup portions, reserving any excess separately. Divide that measured volume evenly rather than relying on the number of tomatoes alone.

Gazpacho-shot fixes

• The pour contains seeds: use the sieve and a clean jug; do not rely on the blender alone.
• The shot is too thick for the funnel: add reserved strained vegetable liquid in measured 10ml steps.
• The bread forms pale flecks: extend its soaking time before blending and process smaller batches.
• The garnish sinks: keep the gazpacho cold, use a small firm spoonful of crème fraîche and place the caviar on that base.

Allergens and cold service

The recipe contains fish, milk and wheat, including gluten. Bread and vinegar can carry additional ingredients or cross-contact statements, so read every current label. Keep the gazpacho refrigerated under safe kitchen practice and the caviar and crème fraîche under their exact pack directions. Do not leave filled glasses at room temperature or infer a make-ahead and leftover life from this method.

Glass capacity and unused soup

Use glasses that hold at least 75–90ml, even though each receives only 60ml gazpacho. The cream, caviar and headspace need room above the soup. A 60ml glass filled to the rim cannot also hold the toppings. Measure the 600ml serving portion from the strained batch and keep any surplus separate and chilled.

For a watermelon variation, replace 100g of the cored tomatoes with 100g watermelon flesh without seeds. Keep the measured service volume and the ten 2g caviar toppings unchanged. The variation is sweeter and may need less emphasis from vinegar; add gradually.

Frequently asked questions

Is this gluten-free?

No. The base recipe contains white bread. A gluten-free loaf changes the ingredient list and should be checked along with all other labels.

Can I blend everything in one jug?

Only if the blender's capacity allows it. Work in smaller batches and combine them before measuring the service volume.

For a bowl-sized chilled soup, see vichyssoise with caviar.

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