Gazpacho with Tequila-Pickled Onion

• 4 slices French or Italian bread, crusts removed, torn into chunks
• 12 oz. ripe red tomatoes, coarsely chopped
• 1 medium red onion, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 1 large cucumber, coarsely chopped
• 2 medium red bell peppers, coarsely chopped
• 2 tablespoons Spanish olive oil
• 2 tablespoons sherry vinegar
• 1 tablespoon tequila
• Salt and freshly ground pepper
• 2 large red onions, cut in half and thinly sliced
• 1 cup white wine vinegar
• 1/4 cup tequila
• 1 teaspoon granulated sugar
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped thyme
• Salt and freshly ground pepper

1. In a small saucepan combine the vinegar, tequila, sugar and garlic.
2. Over medium heat, bring to a boil and simmer for a few minutes.
3. In a medium bowl, place the onions, pour in the mixture, add the thyme and season with salt and pepper to taste.
4. Let sit at room temperature for at least 2 hours.
5. Drain the onions.
6. Pour water over bread to cover, squeeze out the water and place bread in the bowl of a food processor and puree until smooth.
7. (If too thick, add a little ice water to thin out.)
8. Strain through a fine sieve and season with salt and pepper to taste.
9. Cover and refrigerate at least 2 hours.
10. Divide among six bowls and garnish with the pickled onions and cilantro.

italian bread, ripe red tomatoes, red onion, garlic, cucumber, red bell peppers, spanish olive oil, sherry vinegar, tequila, salt, red onions, white wine vinegar, tequila, sugar, garlic, thyme, salt

Taken from www.foodandwine.com/recipes/gazpacho-with-tequila-pickled-onion (may not work)