We love this recipe as a starter for a dinner party - its exciting, delicious and and cleanses the palette for the main course to come. What's more, you are treated with three different flavours which will keep your guests on their toes! Each shot is a tastebud teaser in itself but what is so special about this recipe is that all three shots work beautifully together and are great alone without any accompaniment. You'll find yourself making these time and time again!
For more exciting dinner party soup recipes, have a look at oursoup section.
HOW TO MAKE SOUP SHOTS
For the Bloody Mary soup shots
- Whizz the chopped tomatoes, celery, cayenne pepper, sweet smoked paprika and caster sugar, Worcestershire and horseradish sauce, a squeeze of lemon and vodka in a blender. Serve with celery dunked in paprika, sea salt and pepper.
For the white gazpacho soup shots
- Whizz the blanched almonds, breadcrumbs and garlic clove in a blender. Add the cucumber, peeled and chopped, a handful of white grapes, 3tbsp sherry vinegar and 100ml olive oil, then whizz again. Add 100ml water. Serve with a drizzle of oil, grapes and toasted flaked almonds.
For the guacamole soup shots
- Peel and dice the avocado and put into a blender with the juice of a lime, spring onion, a large handful of coriander and a pinch of chilli powder. Whizz until smooth and add 100ml buttermilk and 110ml water. Serve with a slice of cherry tomato and a sprig of coriander.
Ingredients
For the Bloody Mary shoup shots (makes 8):
- 150g chopped tomatoes
- 1 celery stick, chopped, plus extra to serve
- a pinch each of cayenne pepper, sweet smoked paprika and caster sugar
- 1tsp each Worcestershire and horseradish sauce
- a squeeze of lemon
- 75ml vodka
For the white gazpacho (makes 6):
- 50g blanched almonds, plus flaked almonds to serve
- 25g breadcrumbs
- 1 garlic clove, chopped
½
- cucumber, peeled and chopped
- a handful of white grapes, plus extra to serve
- 3tbsp sherry vinegar
- 100ml olive oil
For the guacamole soup shots (makes 8):
- 1 avocado
- 1 lime
- 1 spring onion
- large handful of coriander, plus extra to serve
- pinch of chilli powder
- 100ml buttermilk
- handful cherry tomatoes, to serve
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Nigella Lawson's famous dinner parties are canceled for the most relatable reason
Nigella Lawson's dinner parties may well be the pinnacle of home dining but the beloved chef and writer says she's not doing them anymore
By Aoife Hanna Published
-
‘Table of legends’ including Jennifer Aniston and Courteney Cox gives fans the dinner party guestlist of dreams
Kristen Bell shared a snap of her summery outdoor feast, featuring a huge array of stars
By Jack Slater Published
-
Princess Margaret’s go-to dinner party game and hatred for squirrels couldn’t be more *her*
Princess Margaret’s go-to dinner party game is very unique and her fellow guests would never have known it was happening…
By Emma Shacklock Published