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Smoky Gazpacho

Yields: 8 to 12 servings
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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

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.

Smoky Gazpacho

“I have been buying Tellicherry peppercorns for many years and I must tell you that those that I purchased from your website are the very freshest, best tasting peppercorns that I have ever had..bar none!!”

-Ralph G. of Burley, ID

Smoky Gazpacho


Yields: 8 to 12 servings

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.