gazpacho
- 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
- In a small saucepan combine the vinegar, tequila, sugar and garlic. Over medium heat, bring to a boil and simmer for a few minutes.
- 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.
- 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.)
- Strain through a fine sieve and season with salt and pepper to taste.
- Cover and refrigerate at least 2 hours. Divide among six bowls and garnish with the pickled onions and cilantro.
Notes
THE MESA GRILL GUIDE TO TEQUILA
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Harold Dieterle is a passionate fan of the TV series
Game of Thrones.
More than 700 all-star recipes for all occasions. Easy-to-use Wine and Beer Pairings and Best New Chef recipes.
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