Gazpacho with Tequila-Pickled Onion

  • Servings: 6

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  • 4 slices French or Italian bread, crusts removed, torn into chunks
  • 12 oz. ripe red tomatoes, coarsely chopped
  • 1 medium red onion, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1 large cucumber, coarsely chopped
  • 2 medium red bell peppers, coarsely chopped
  • 2 tablespoons Spanish olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon tequila
  • Salt and freshly ground pepper
tequila-pickled onions
  • 2 large red onions, cut in half and thinly sliced
  • 1 cup white wine vinegar
  • 1/4 cup tequila
  • 1 teaspoon granulated sugar
  • 2 cloves garlic, finely chopped
  • 1 tablespoon finely chopped thyme
  • Salt and freshly ground pepper

How to make this recipe

  1. In a small saucepan combine the vinegar, tequila, sugar and garlic. Over medium heat, bring to a boil and simmer for a few minutes.

  2. In a medium bowl, place the onions, pour in the mixture, add the thyme and season with salt and pepper to taste. Let sit at room temperature for at least 2 hours. Drain the onions.

  3. Pour water over bread to cover, squeeze out the water and place bread in the bowl of a food processor and puree until smooth. (If too thick, add a little ice water to thin out.)

  4. Strain through a fine sieve and season with salt and pepper to taste.

  5. Cover and refrigerate at least 2 hours. Divide among six bowls and garnish with the pickled onions and cilantro.



Contributed By Published June 1998

498295 recipes/gazpacho-with-tequila-pickled-onion 2013-12-06T23:27:54+00:00 Laurence Kretchmer mexican|southwestern-tex-mex|spanish|appetizers-starters|vegetarian june-1998,vegetarian appetizers,laurence kretchmer,gazpacho,chilled soup,pickled onion,mexican soup recipes,gazpacho-with-tequila-pickled-onion 498295

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