Lucinda’s Gazpacho Borracho


Makes about 10 cups


I love the texture of this gazpacho when ingredients are diced by hand. If you prefer a smoother soup, or to sip it in a shot glass, simply puree the ingredients in a blender or food processor—reserving some of the diced pineapple, golden pepper, cucumber and red onion to add for texture/garnish.

Super easy

Lucinda’s Gazpacho Borracho


For 1 Batch(es)


  • 1 large pineapple, peeled, cored and diced
  • 1 mango, diced
  • 1 golden bell pepper, seeded, diced
  • 1 English cucumber, diced
  • 1/2 small red onion, diced
  • 2 teaspoon(s) minced, fresh ginger
  • 2 or more serranos or jalapeños, minced
  • 1/4 cup(s) chopped combination of fresh cilantro and fresh mint
  • Salt, to taste
  • Crushed dried red cayenne, to taste (optional)
  • 2 cup(s) pineapple juice, coconut water or orange juice (or any combination)
  • 1 cup(s) chilled 100% agave silver tequila
  • 3 tablespoon(s) fresh lime juice

Lucinda’s Gazpacho Borracho Directions

  1. Place the diced fruits and vegetables in a large glass bowl. Mix in the ginger, jalapeños or serranos, cilantro/mint and season with salt and cayenne. Add the juice, tequila and lime juice and chill at least 4 hours or overnight. (The flavor of the tequila will mellow.)
  2. Because fruit flavor varies, taste to adjust the balance of sweet and acidic—add more tequila, fruit juice and/or lime juice, as needed. Serve ice-cold in chilled bowls or pureed in shot glasses.

Recipe notes

Hints and Tips:

  • Sweeten lightly with brown sugar or agave syrup, if needed.
  • Add diced jicama.
  • Dice extra cucumber, red onion, golden pepper, jalapeños,
    serranos, cilantro and mint for garnish. 
  • When serving in a bowl, whisk in a few tablespoons of avocado oil right before presenting, or drizzle some oil on top before garnishing.

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