Gazpacho | For Tequila Lovers

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Tequila spiked Gazpacho

Serves 6


  • 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.

© 2009 viviane bauquet farre – food & style NY LLC

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.