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Test Kitchen Approved

Smoky Gazpacho

Smoky Gazpacho

Smoky Gazpacho

Recipe By Pat Benfer & Cheryl Ytreeide

Yields

6 to 8 servings

Prep Time

15 Minutes

Recipe By Pat Benfer & Cheryl Ytreeide

Smoked salt, black pepper, and paprika add an exciting twist to this easy, fresh, spicy gazpacho.

Serving Suggestions

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

Ingredients

2 lbs. tomatoes, cored and roughly chopped (about 4 large or 6 medium tomatoes)

1 large cucumber, roughly chopped

1 red bell pepper, roughly chopped

1 small red onion, roughly chopped

1 jalapeño (optional)

1/4 cup chopped fresh cilantro

Juice of 2 limes

1/3 cup red wine vinegar

1/4 cup olive oil

1 Tbsp. paprika of choice:



1 Tbsp. smoked salt of choice:



Savory Spice ingredients in this recipe

  • Smoked Spanish Sweet Paprika

    Our Smoked Sweet Paprika is made with sweet, Spanish red peppers dried over an oak fire to impart delicious, smoky flavor. This popular Spanish smo...

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  • Smoked Spanish Hot Paprika

    Smoked Spanish Hot Paprika seasoning adds the perfect amount of hot, smoky flavor and great color to almost any dish. Use smoked hot paprika to sea...

    View full details
  • Alderwood Smoked Sea Salt

    Alderwood Smoked Sea Salt is one of the best aromatic smoked sea salts to add to your spice collection. These smoked salt flakes are 100% natural, ...

    View full details
  • Bourbon Barrel Smoked Salt

    Bourbon Barrel Smoked Salt is salt that has been smoked over bourbon barrels for a uniquely smoky flavor and woody aroma. This bourbon smoked salt ...

    View full details
  • Whiskey Barrel Smoked Black Pepper

    Whiskey Barrel Smoked Black Pepper is one of our all-time favorite seasonings. These cracked peppercorns become smoked peppercorns at our Denver, C...

    View full details

Directions

Step 1: Puree vegetables

In a blender, puree tomatoes, cucumber, bell pepper, onion, jalapeño, cilantro, lime juice, vinegar, and olive oil for 5 min. until smooth, occasionally scraping down sides of blender. Puree in batches if needed. Strain into a large bowl and discard pulp.

Step 2: Season & chill

Stir paprika of choice, salt of choice, and Whiskey Barrel Smoked Black Pepper into mixture until well-combined. Cover and chill for 1 to 2 hours. Serve cold.