Lucinda’s Gazpacho Borracho
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.
Ingredients
- 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
Instructions
- 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.)
- 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.
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.
