Love a cold, chilled soup on a summer’s day? From Jennifer Schaertl, author of Gourmet Meals in Crappy Little Kitchens, comes this delightfully simple gazpacho soup. Head to the farmer’s market today to pick up the freshest ingredients! This soup comes with a kicker – and it’s not the jalapeno! The 1/4 cup of extra gold tequila is sure to make you put on your sombrero!
Gazpacho Margarita, Ole!
1 English cucumber, medium dice
1 red onion, medium dice
6 Roma tomatoes, medium dice
1 green bell pepper, medium dice
1 jalapeno, seeded, small dice
2 garlic cloves, minced
40 ounces tomato juice
1/4 cup extra gold tequila
1/3 cup fresh squeezed lime juice
1/4 cup extra virgin olive oil
Sea salt, to taste
Black pepper, to taste
2 limes, cut into wedges
Mix all the ingredients together, except for the salt, pepper, and lime wedges, and chill for several hours until icy cold. Lightly puree half of the soup in the blender, and then add the rest and puree both portions together. Season to taste with salt and pepper.
Serve cold with a lime wedge propped on the rim of each bowl of soup. Ole!