Bloody Mary gazpacho with fresh oysters recipe | delicious. magazine

Ingredients

• 1.3kg vine tomatoes, plus extra, finely diced, to garnish
• 250g cucumber, peeled and chopped, plus extra to garnish
• 2 celery sticks, strings removed, roughly chopped, plus celery leaves to garnish
• 1 red pepper, finely sliced
• 1 green pepper, finely sliced
• 4 garlic cloves, crushed
• 150g quality bread, torn, soaked in water for 10-15 minutes until very soft, then drained and water squeezed out
• 2 tbsp sherry vinegar
• 120ml extra-virgin olive oil, plus extra to drizzle
• 300ml vodka
• Tabasco and Worcestershire sauce, to taste (we used nearly 1 tbsp of each)
• Celery salt and lemon wedges to season and garnish
• 12 freshly shucked oysters to serve