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Gazpacho with Tequila-Pickled Onion

  • SERVINGS: 6
  • VEGETARIAN

gazpacho

  1. 4 slices French or Italian bread, crusts removed, torn into chunks
  2. 12 oz. ripe red tomatoes, coarsely chopped
  3. 1 medium red onion, coarsely chopped
  4. 2 cloves garlic, coarsely chopped
  5. 1 large cucumber, coarsely chopped
  6. 2 medium red bell peppers, coarsely chopped
  7. 2 tablespoons Spanish olive oil
  8. 2 tablespoons sherry vinegar
  9. 1 tablespoon tequila
  10. Salt and freshly ground pepper

tequila-pickled onions

  1. 2 large red onions, cut in half and thinly sliced
  2. 1 cup white wine vinegar
  3. 1/4 cup tequila
  4. 1 teaspoon granulated sugar
  5. 2 cloves garlic, finely chopped
  6. 1 tablespoon finely chopped thyme
  7. Salt and freshly ground pepper
  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.
Notes THE MESA GRILL GUIDE TO TEQUILA
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