Spanish oyster shooters


  • Prep Time10 mins
  • Total Time10 mins
  • Makes20 to 25 servings
*PLUS Refrigeration Time: 120 minutes


  • 1 plum tomato

  • 1/2 English cucumbers, peeled

  • 1 small red bell pepper, chopped

  • 1/2 small sweet onion, chopped

  • 1 garlic clove, minced

  • 1/2 tsp salt

  • 1/2 tsp dried oregano

  • 1/2 tsp Worcestershire sauce

  • 3 cups vegetable cocktail juice, preferably spicy

  • 1/4 cup vodka, optional

  • 24 shucked oysters, optional


  • Cut tomato and cucumber into chunks. Place in a food processor with pepper, onion, garlic, seasonings and Worcestershire. Whirl until almost puréed, but slightly chunky. Scrape into a large pitcher. Stir in juice and vodka. If too thick, add more juice. Cover and refrigerate at least 2 hours or overnight. Just before serving, pour into small shooter glasses and top with an oyster.

Nutrition (per serving)

Calories 21, Protein 1.4g, Carbohydrates 3.3g, Fat 0.4g.

Spanish-style gazpacho isn't just for summer - it's the hottest trend in dishing up oysters. Make it party savvy, and serve in shot glasses. Top with a fresh shucked oyster. Olé!

Seafood Shooters

Skip oysters and use cooked shelled mussels or baby shrimp instead.