Bloody Mary gazpacho with fresh oysters

Method

1. In a large bowl, toss the tomatoes, cucumber, celery, peppers, garlic and bread. Pour over the sherry vinegar, oil and vodka, then mix well to coat. Add Tabasco and Worcestershire sauce to taste, then season with celery salt and a good squeeze of lemon juice.
2. Ladle the mixture in batches into a jug blender or food processor, then blend until very smooth. Pass through a fine sieve into a large bowl, pushing the liquid through with the back of a ladle. Repeat until all the mixture has been blended, then stir the soup and taste. Season with more celery salt, Tabasco, lemon juice and black pepper if you think it needs it. Cover the bowl and chill for at least 2 hours or overnight.
3. When ready to serve, ladle the gazpacho into bowls (if it’s a really hot day, freezing the bowls first will help to keep it cool). Scatter with finely diced tomatoes and cucumber, and any celery leaves you have, then drizzle with a little extra-virgin olive oil. Serve with iced oysters on the side, and bread and butter, if you like.
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