Gazpacho with Tequila-Pickled Onion
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Yield
Serves : 6
By Laurence Kretchmer
June 1998

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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

How to Make It

Step 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.

Step 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.

Step 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.)

Step 4    

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

Step
Step 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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