Oysters with Gazpacho Salsa

2 dozen oyster in half shell

Gazpacho Salsa

2 small ripe tomatoes, diced

10cm length continental cucumber, diced

2 shallots, white part finely chopped

1 tbsp. Worcestershire sauce

1 tbsp. red wine vinegar

1 tsp. ground cumin

Dash Tabasco sauce

Ground black pepper

• Combine salsa ingredients, mix well.

• Cover and refrigerate for 1 hour

• Spoon salsa and juices over oysters.

• Arrange on a platter to serve.