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



*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.


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.


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 Blend 1 oz bag $3.45
Bourbon Barrel Smoked Black Pepper 1 oz bag $6.20
Paprika, Smoked Spanish, Sweet 1 oz bag $2.50



Items in this Recipe

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