Name: Gazpacho with Tequila-Pickled Onion
Yield: 6
Ingredients: 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; 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

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.

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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 5

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

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Gazpacho with Tequila-Pickled Onion

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