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Smoky Gazpacho



The smoked peppercorn and smoked paprika add an interesting twist to this easy, fresh, and spicy gazpacho.



Ingredients:

Notes:

*Use more or less fresh jalapeño depending on desired heat level; deseed jalapeño for less heat. For best results, grind smoked pepper in a spice grinder.

Directions:

Roughly chop all vegetables and scoop avocado flesh out of its skin. In a food processor, puree vegetables, avocado, ¼ cup cilantro, lime juice, vinegar, tomato juice, Peruvian Chile Lime, ground pepper and paprika for at least 5 min. until smooth. If your food processor is small, you may have to puree in batches. Chill for 1 to 2 hours before serving.

Serving Suggestions:

Serve with a dollop of crème fraiche or sour cream and chopped fresh cilantro.

Yields:

8 to 12 servings

Thanks to:

Pat & Cheryl, Savory Spice Shop—Santa Rosa, CA owners
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
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Savory Spice Shop Ingredients
Peruvian Chile Lime Seasoning 1 oz bag $2.95
Bourbon Barrel Smoked Black Pepper 1 oz bag $3.75
Paprika, Smoked Spanish, Sweet 1 oz bag $2.05
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