Once again, Breville visited a renowned New York Chef in order to learn how to make a delicious and easy summer gazpacho with oysters. Remember, always wear gloves when shucking oysters at home!

As part of our “Road to the Recipe” series, Chef Seamus Mullen of Tertulia shows us how to use a Breville juicer to make gazpacho easily.


  • 1 bunch of celery, juiced
  • 3 English cucumbers, peeled, seeded, and juiced
  • 1 English cucumber, peeled, seeded, finely diced
  • 1 cup honeydew melon, juiced
  • 1 shallot, finely minced
  • 1 clove garlic, grated
  • 1 English cucumber finely diced
  • juice and zest of 1 lemon
  • 4 tablespoons champagne vinegar
  • 4 leaves of basil torn into small pieces
  • sprigs of dill to garnish
  • 16 fresh oysters, shucked and taken out of the shell
  • kosher salt & fresh cracked pepper to taste
  • Arbequina olive oil to finish


  1. Combine cucumber and celery juice, season with kosher salt, add lemon zest, lemon juice, shallot and grated garlic.
  2. In 4 chilled bowls, distribute diced cucumber and top each bowl with 4 oysters removed from the shell.
  3. Cover with celery gazpacho. Drizzle with Arbequina olive oil and garnish with basil and dill. Serve immediately.

Eat well in 2013 with Seamus Mullen’s Hero Food!