Vivo Restaurant Prepares Roasted Tomatillo Tequila Gazpacho

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Vivo Restaurant is one of the many restaurants participating in Taste of Hartford. Chef William Reardon joins the Fox CT Morning Extra to talk about the event going on in downtown Hartford and shares a recipe for Roasted Tomatillo Tequila Gazpacho.

For more information on the Taste of Hartford, visit the website:

Follow instructions for the recipe below:

Roasted Tomatillo Tequila Gazpacho

Ingredients (Serves 4)

Tomatillo 6 ea

Jalapeno 1 ea, cut in half and seeds removed

Red onion 4 oz, chopped

Cucumber 4 oz, chopped

Bell pepper 4 oz, chopped

Garlic 1 tsp, minced

Cilantro, ¼ cup, chopped

Lime juice fresh squeezed from 1 lime

Vegetable juice 12 oz

Tequila 2 oz

Cayenne pinch

Salt & pepper (as needed)

Crème fraiche for garnish

Cilantro for garnish


  1. Remove husk from tomatillos and cut in half.
  2. Toss tomatillos and jalapeno in olive oil and roast in a 375 degree oven for 20 minutes.
  3. Refrigerate and allow to cool.
  4. Using a high speed blender or a food processor, add roasted tomatillos and jalapeno with remaining ingredients. Puree to smooth. If a thinner consistency is desired, add 2 more ounces of vegetable juice.
  5. Taste and adjust seasoning with salt and pepper. Garnish with cilantro and crème fraiche when available. If crème fraiche is unavailable, mix sour cream with a small amount of lemon juice for acidity.

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