Â VODKA-LACED GAZPACHO
2Â large red Heirloom tomatoes, quartered
1Â large cucumber, peeled and pared
1Â onion, quartered
1Â green pepper, pared and quartered
1Â pimiento, drained
24Â oz. organic tomato juice
1/3 Â cup Spanish olive oil
Â½Â cup red wine vinegar
1-Â½Â teaspoons salt
Â½Â teaspoon Tabasco sauce
Â½Â cup Vodka
1Â clove garlic, crushed
Â¼Â cup chopped chives
1Â loaf Italian or Vienna bread
Â (preferably one day old), cut into 1/2″ cubes
6Â tablespoons olive oil
1Â garlic clove
*Â In food processor, combine tomato, Â½ cucumber, Â½ onion, Â½ green pepper,Â Â pimiento and Â½ cup tomato juice.Â Blend until vegetables are pureed.
Â Pour the pureed mixture into a large glass bowl or pitcher and add theÂ Â remaining tomato juice, olive oil, red wine vinegar, salt, Tabasco sauce,Â Â and crushed garlic clove.
Â Add the Vodka and chill.
Â * Chill 8 bowls for serving the soup.
* Prepare croutons.
Â Heat 3 tablespoons olive oil in large skillet.
Â Add garlic clove and cook for 1 minute.Â Discard garlic clove.
Â Add bread cubes to skillet and brown, adding more oil as required.
Â Remove browned croutons and add remaining cubes until all croutons areÂ Â nicely browned.
* Finish and serve Gazpacho.
Â Chop the Â½ cucumber, Â½ onion, and Â½ green pepper.Â Place in small bowls forÂ Â guests to add to the chilled soup along with the chives and croutons.