Ingredients 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 Instructions 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.