Title: Smoked Tequila Gazpacho
Categories: Soup
Yield: 6 Servings
| 1 | | Carrot, peeled |
| 1 | | Each, diced: zucchini and |
| | | Yellow squash |
| 1 | | European cucumber, seeded & |
| | | Diced |
| 4 | cl | Garlic, roasted ane pureed |
| 10 | | Roma tomatoes, peeled, |
| | | Seeded and diced |
| 6 | c | Spicy cocktail vegetable |
| | | Juice |
| | | Salt, pepper and maple syrup |
| | | To taste |
| 2 | oz | 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) |
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.