Fill each shot glass by a 1/3 with water and freeze. Keeps gazpacho cool once served and add a frosted finish to the glass

Put all the vegetables in a food processor or liquidiser and blitz to a pulp. Add all the remaining ingredients and blitz again

Place the pulp into a muslin cloth and gather up the corners, then tie with a piece of string

Transfer the muslin to the fridge - suspending it with a piece of string from the shelf (this will allow the liquid inside the muslin to gently seep through). Put a dish directly underneath to collect the liquid. Leave overnight

Before serving, transfer the gazpacho liquid into a jug, giving it a very gentle stir. Pour some of the liquid on top of the ice in each of the shot glasses