Be Cool with Vodka-Laced Gazpacho

 

 

 VODKA-LACED GAZPACHO
2 large red Heirloom tomatoes, quartered
1 large cucumber, peeled and pared
1 onion, quartered
1 green pepper, pared and quartered
1 pimiento, drained
24 oz. organic tomato juice
1/3  cup Spanish olive oil
½ cup red wine vinegar
1-½ teaspoons salt
½ teaspoon Tabasco sauce
½ cup Vodka
1 clove garlic, crushed
¼ cup chopped chives
1 loaf Italian or Vienna bread
 (preferably one day old), cut into 1/2″ cubes
6 tablespoons olive oil
1 garlic clove

* In food processor, combine tomato, ½ cucumber, ½ onion, ½ green pepper,   pimiento and ½ cup tomato juice.  Blend until vegetables are pureed.
  Pour the pureed mixture into a large glass bowl or pitcher and add the   remaining tomato juice, olive oil, red wine vinegar, salt, Tabasco sauce,   and crushed garlic clove.
  Add the Vodka and chill.
 * Chill 8 bowls for serving the soup.
* Prepare croutons.
  Heat 3 tablespoons olive oil in large skillet.
  Add garlic clove and cook for 1 minute.  Discard garlic clove.
  Add bread cubes to skillet and brown, adding more oil as required.
  Remove browned croutons and add remaining cubes until all croutons are   nicely browned.
* Finish and serve Gazpacho.
  Chop the ½ cucumber, ½ onion, and ½ green pepper.  Place in small bowls for   guests to add to the chilled soup along with the chives and croutons.

Serves 8.