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

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Savory Spice Shop Ingredients
Peruvian Chile Lime Seasoning 1 oz bag $3.30
Bourbon Barrel Smoked Black Pepper 1 oz bag $4.20
Paprika, Smoked Spanish, Sweet 1 oz bag $2.30

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian

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“Long’s Peak is by far the best seasoning/rub we have used! We use it mostly on chicken and everyone loves it. We are also buying some for our neighbors who came over for dinner and loved it too.”
-Jeff W. of Glen Ellyn, IL

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