| Preparations: |
| 1) |
Preheat oven to 350°
|
| 2) |
Place the 4 cloves of garlic and Serrano chilies in a baking dish that is large enough to spread out the garlic and peppers. Pour the olive oil over top and toss.
|
| 3) |
Cover the baking dish with aluminum foil and place it in the oven.
|
| 4) |
After 15 min. remove the foil and continue to roast.
|
| 5) |
The peppers may roast fast than the garlic. If so remove the peppers from the baking dish and place them in a small container with a lid and cover.
|
| 6) |
Once the garlic is completely roasted (it will have a caramel color and can be easily pierced with a fork) remove from the oven and let cool.
|
| 7) |
Soak the roasted peppers in warm water to remove the skin and seeds. (If you want the gazpacho to have a little more heat you can leave some of the seeds in.)
|
| 8) |
In a medium saucepan add the vodka and tequila and over medium heat reduce it down to ¼ cup.
|
| 9) |
Once vodka and tequila are reduced remove from heat and let cool.
|
| 10) |
Place half of the ingredients into a blender (excluding the vodka/tequila mixture) and blend down to a puree.
|
| 11) |
Pour the first half through a fine mesh strainer and reserve in a large mixing bowl.
|
| 12) |
Add the remaining ingredients to the blender and puree.
|
| 13) |
Combine the mixture from the blender to the strained mixture in the large mixture. Add salt and pepper to taste.
|
| 14) |
Place the gazpacho in an airtight and refrigerate for a two before you serve.
|
Serving: |
| 1) |
In a large soup bowl place approximately 6oz of the small diced vegetables.
|
| 2) |
Pour the soup over the vegetables and serve.
|
