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Horny Gazpacho
Boozy Spicy and Gazpacho
Prep Time
10
minutes
mins
Active Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Appetizer
Cuisine:
Latin
Keyword:
Bloody Mary Gazpaucho, Boozy Gazpacho, boozy soup, Chilled soup, classic Spanish chilled soup, drunken gazpacho, garden soup, Spanish soup, Spicy Gazpacho, Spiked Gazpacho, spiked soup, summer gazpacho, Summer soup
Yield:
8
Author:
Buster Heiman
Equipment
1 Food Processor or Blender
Materials
1
Red Onion
1
Sweet Red Bell Pepper
2
Jalapeno Peppers
2
Pablano Peppers
2
Lbs
Ripe Beefsteak Tomatoes
2
Tbsp
Extra Virgin Olive Oil
1
tsp
Kosher Salt
1
tsp
Fresh Ground Black Pepper
1
small
lime
juiced
1
tsp
Worcestershire sauce
1
tsp
Minced Garlic
½
tsp
Harissa
1
tsp
Balsamic Glaze
6
oz
Hornitos Tequila
Garnish Options
Shrimp
Sausage slices
Cherry Tomatoes
Cheese Chunks or cubes
Gherkins pickle
Cocktail Onion
Bacon
Celery
Beef Jerky
Green onion
Finely chopped
Instructions
Preheat oven to 350 degrees
Wash Peppers, and Tomatoes
Quarter the peppers and remove the seeds and pith
Peel and cut onion into flat slices
Place peppers and onion on a platter and rub vegetables with oil
Roast the peppers and onion for 15 minutes at 350
Remove the roasted peppers and onions and let cool
Destem and quarter tomatoes
Add tomatoes, Oil, Salt, Pepper, Lime juice, Worcestershire sauce, Harissa, and Balsamic glaze to the food processor- grind for several minutes
Add roasted vegetables to the tomato mixture in the food processor and blend until smooth
Add Hornitos Tequila to the Gazpacho mix in the Food Processor
Chill at least 3 hours