Smoked tequila gazpacho
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Carrot, peeled | |
| 1 | Each, diced: zucchini and | |
| Yellow squash | ||
| 1 | European cucumber, seeded & | |
| Diced | ||
| 4 | cloves | Garlic, roasted ane pureed |
| 10 | Roma tomatoes, peeled, | |
| Seeded and diced | ||
| 6 | cups | Spicy cocktail vegetable |
| Juice | ||
| Salt, pepper and maple syrup | ||
| To taste | ||
| 2 | ounces | Chicken glace (chicken stock |
| Reduced until very thick) | ||
| Blue, red and yellow corn | ||
| Tortillas, cut into strips | ||
| And deep fried till crisp | ||
| And drained | ||
| Crumbled Cotija cheese for | ||
| Garnish (Mexican white | ||
| Cheese) | ||
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.