Mezcal Gazpacho

Ingredients

Mezcal Gazpacho

1. 4-5 roma tomatoes, quartered & cored

2. 1/2 cucumber, peeled, cored & diced

3. 1/2 yellow bell pepper, diced

4. 1/4 red onion, diced

5. 1 serrano pepper, diced

6. 1 garlic clove

7. 2 ounces mezcal

8. Juice of 1 lime

9. 1 tsp salt

10. Olive oil, for drizzling

11. Cilantro, for garnish

Prep time: 15 mins

Chill time: at least 3 hours

Total time: 3 hours and 15 minutes, depending

Servings: 2-3

Steps

1. Wash & chop all of the vegetables.

2. Juice 1 lime.

3. In a food processor or blender, combine all of the vegetables, juice of 1 lime, mezcal, & salt. Puree until combined or until it meets your desired consistency. For a creamier, thinner gazpacho, add some water and/or olive oil.

4. Chill gazpacho for at least 3 hours before serving, or make ahead the night before. Gazpacho will last in the fridge in an airtight container for up to 3-4 days.