Smoked Tequila Gazpacho
Submitted by kmschilke
A Mexican-inspired chilled gazpacho loaded with fresh Roma tomatoes, zucchini, roasted garlic and spicy vegetable juice, topped with crispy tortilla strips and crumbled Cotija cheese.
YIELD
6 servingsPREP
20 minCOOK
15 minREADY
120 minWhen summer heat has you sweating just thinking about turning on the stove, this chilled gazpacho brings the rescue.
Roasted garlic, ripe Roma tomatoes and spicy vegetable juice build a smoky, bold base while diced zucchini, squash and cucumber keep things crisp and garden-fresh.
A touch of maple syrup rounds out the heat, and those crunchy tortilla strips on top? Pure texture magic against the cold, silky soup.
Serve it ice-cold in mason jars at your next summer cookout and watch the bowl empty before the grill even heats up.
Kitchen Tips
- Roast your garlic ahead of time. Wrap a whole head in foil, roast until soft and golden, then squeeze out the cloves. It keeps in the fridge for days.
- For extra smokiness, char the tomatoes under the broiler or on the grill before dicing.
- Use tri-color tortilla strips (red, blue, yellow) for a gorgeous presentation that pops against the red soup.
Ingredients
red, blue, yellow, cut into strips and deep fried till crisp, and drained, to taste *
Directions
Dice carrot and blanch briefly in boiling water; drain.
In a large bowl, combine carrot, zucchini, squash, cucumber, garlic, tomatoes, vegetable juice, salt, pepper, maple syrup, and chicken glace; chill.
To serve, top with thin slicers of tortillas and sprinkle with Cotija cheese.
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