Tequila spiked Gazpacho

Though not overly noticeable, the Tequila definitely gives this gazpacho a fun twist. It also highlights the acidity of the tomatoes, so make sure to use super ripe ones - it'll taste infinitely better. Serving this gazpacho ice cold is de rigueur.

     
 

Tequila-Spiked Gazpacho

LIME OIL AND CILANTRO
 
serves 6

Ingredients

-  3 lbs very ripe tomatoes - peeled, quartered and seeded (seeds strained and juices reserved, about 1 to 1 1/4 cups)
-  1 small green bell pepper - halved, seeded and cut in 3" pieces
-  1 small cucumber (about 1/2 lb) - peeled, seeded and cut in 3" pieces
-  1/4 small red onion - peeled
-  1 garlic clove - skinned
-  1 teaspoon sea salt
-  2 tablespoons extra virgin olive oil
-  1 tablespoon sherry vinegar
-  1 tablespoon maple syrup or honey
-  1 tablespoon tomato paste
-  1/2 teaspoon Tabasco
-  1/3 cup Silver Tequila
-  1/2 cup tomato juice

Lime Infused Oil as Garnish
Fresh Cilantro Sprigs as Garnish

 
 Step 1: Place all ingredients, including the reserved tomato juices in the bowl of a food processor. Pulse at high speed with a steel blade until all ingredients are finely chopped, then process until soup is very smooth, about 2 to 3 minutes.

Step 2: Transfer to a large bowl and refrigerate 2 hours or overnight, until well chilled.

Step 3: Place the soup in the freezer for 30 minutes before serving so it is very chilled. Ladle the soup in bowls. Drizzle a little Lime Oil in the center. Garnish with the fresh cilantro sprigs and serve immediately.

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