Frontera’s Salsa Gazpacho
Makes about 3 quarts, enough for 6 to 8 main-course servings
5 pounds ripe red tomatoes (16 to 20 medium-sized plum or 12 medium-small round)
2 seedless cucumbers, peeled
1/2 cup chopped fresh cilantro
1 bottle (16 ounces) Frontera Habanero Salsa
1/2 cup Bohemia beer
2 cups torn (½-inch inch pieces) white bread
¼ cup extra virgin olive oil
2 tablespoons sherry vinegar
Salt to taste, about 1 tablespoon plus 2 teaspoons
1 ½ cups home-style croutons
1. Chop enough of the tomatoes into a ¼-inch dice to a generous 1 ½ cups. Chop enough of the cucumber into ¼-inch dice to yield a generous 1 cup. Stir in the cilantro. Cover and refrigerate for garnish.
2. Roughly chop the remaining tomatoes and cucumber. Mix with the Frontera Salsa, Bohemia, torn bread, olive oil and vinegar. In a blender, puree the mixture in 2 batches until smooth. Transfer to a large bowl. Stir in just enough water to give the soup the consistency of a light cream soup, about ½ to 1 cup. Taste and season with salt. Chill thoroughly.
3. Set out the tomato-cucumber garnish mixture and croutons. Ladle the soup into chilled soup bowls. Pass the garnishes.
Makes 6 drinks
1 1/2 cans (12 ounces each) frozen raspberry juice concentrate, thawed
3/4 cup freshly squeezed lime juice
6 bottles (12 ounces each) Bohemia beer, chilled
Optional garnish: whole raspberries
1. Mix raspberry juice concentrate (undiluted) with lime juice in a pitcher. Refrigerate until serving time.2. To serve, pour about 1/3 cup of the raspberry mixture into chilled beer glasses. Top with chilled Bohemia. Garnish with raspberries for a refreshing summer beverage.