Spanish Tapas Party & Recipe

In ode to our trip to Spain with friends nearly 2 years ago, Pete and I threw a Spanish tapas party this weekend with these great mates, each couple bought 3-4 tapas each and a Spanish drink for everyone to enjoy

8 people + 16 dishes  + countless jugs of sangria, vermouth and Spanish beer = A great night!

We started at 4pm in the afternoon and the last dish was bought out at midnight. The dishes I made were Spanish Gazpacho Soup Shooters (recipe below), Potato Tortilla, Fried Whitebait with Aioli and Salsa and Crema Catalana. Lucky the dessert Crema Catalana was served at midnight because true to form I stuffed it up! I used 1 lemon instead of 1/2 so it was a bit too bitter and I couldn't melt the sugar enough to caramelize under the grill without the crema melting .... oh well hopefully everyone was enjoying the sangria too much to notice!

My Spanish Gazpacho Soup Shooters With Salsa

My Crema Catalana

Seriously though, doesn't everything look so much  better in miniature! I'm sharing with you the recipe I liked the most (and turned out edible!). This chilled soup was a perfect tapas for a hot night the sweet cool tomato soup with the spicy vodka infused salsa was a great combo. An easy one to make the night before and then whip up the salsa a few hours beforehand, and assemble before serving.

Spanish Gazpacho Soup Shooters With Salsa
(Women's Weekly Soup Cookbook)

Ingredients:
3 cups tomato juice (750ml)
8 medium egg tomatoes (600g), chopped coarsely
1 medium red onion (170g), chopped coarsely
1 clove garlic, quartered
1 Lebanese cucumber (130g), chopped coarsely
1 small red capsicum (150g), chopped coarsely
2 tsp Tabasco
4 green onions, chopped finely
1/2 Lebanese cucumber (65g), seeded, chopped finely
1/2 small yellow capsicum (75g), chopped finely
2 tsp olive oil
1 tbs vodka
2 tbs finely chopped coriander

Method:

1. Blend in food processor the juice, tomatoes, red onion, garlic, coarsely chopped cucumber and red capsicum until pureed. Strain through sieve into a jug, cover and refrigerate 3 hours (or overnight for better flavour).

2. Combine remaining ingredients in small bowl.

3.  Pour tomato mix into shot glass and top with 1-2 tsp of salsa.

4. Salute (that's cheers in Spanish!)

NB: As the soup is strained it leaves behind a delicious vegetable salsa and there was no way I was throwing it out - I used it as a dip on the table to go with tapas of fried whitebait, I spread it on toast and melted cheese on top, and I plan to use the last of it tossed through some fresh pasta mmmm yum!

[All images my own]