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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

    Made from sweet, Spanish red peppers dried over an oak fire to impart smoky flavor. Adds just the right amount of smoky sweet paprika flavor and gr...

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  • Smoked Spanish Hot Paprika

    Add the perfect amount of hot, smoky flavor and great red color to any dish. Use to season cuts of meat like beef, chicken, pork, and fish. Add hot...

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  • Alderwood Smoked Sea Salt

    One of the best aromatic smoked sea salts to add to your spice collection. 100% natural, smoked over Northwest Alderwood, with no artificial flavor...

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  • Bourbon Barrel Smoked Salt

    This salt has been smoked over bourbon barrels for a uniquely smoky flavor and woody aroma. An artisan seasoning salt that is best used as a finish...

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  • Whiskey Barrel Smoked Black Pepper

    An all-time favorite BBQ and grilling seasoning. These cracked peppercorns are slow smoked by hand in-house using oak staves from whiskey barrels. ...

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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.