Boozy Gazpacho with Guacamole

Boozy Gazpacho

“Cold soup is a very tricky thing and it is the rare hostess who can carry it off. More often than not the dinner guest is left with the impression that had he only come a little earlier he could have gotten it while it was still hot.”
Fran Lebowitz

Boozy Gazpacho & Margaritas

Boozy Gazpacho with Guacamole for my Mad Men contribution this past Saturday reminds me inspired by the episode that Betty hosted “a trip around the world dinner” where she served chile rellenos among other dishes.  I skipped the Heineken, didn’t have any and not much of a beer drinker so we had simple Margaritas instead, rimmed the glasses with citrus salt.  Perfect to serve before the chile rellenos casserole for dinner.

Boozy Gazpacho


1 cup of finely chopped seeded tomato
2 small peppers, one yellow one red, small dice
2 seeded jalapenos, minced
½  cup of finely chopped celery (tender heart pieces and leaves)
1/2 cup of finely chopped cucumber
3 green onions chopped
1 tablespoon minced parsley
Fist full of cilantro chopped
1 medium garlic clove, minced
2 tablespoons of wine vinegar
2 tablespoons of olive oil
1 tablespoon lime juice
1 ounce tequila
1 ounce margarita mix
1/2 cup Zing Zang’s Bloody Mary mix
1 teaspoon of salt
1/4 teaspoon of fresh ground black pepper
1-12 ounce can low sodium V-juice, you can use spicy

  • Optional Dollop of guacamole for each bowl
  • Optional baby shrimp, baby scallops or lump crabmeat
Gazpacho Ingredients


Preparation Instructions

1. Combine all ingredients in stainless steel or glass bowl. Cover and chill thoroughly, at least 4 hours.

2. Serve in chilled cups. Garnish with croutons, guacamole shrimp or scallops