Skip to content
Save Big With Our Here's The Beef Deal of the Day. Today Only!
Save Big With Our Here's The Beef Deal of the Day. Today Only!

Test Kitchen Approved

Smoky Gazpacho

Recipe By Pat & Cheryl, Savory Spice—Santa Rosa, CA

Prep Time

15 Minutes

Recipe By Pat & Cheryl, Savory Spice—Santa Rosa, CA

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

Serving Suggestions

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

Recipe 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.

Ingredients

1 English cucumber

1 red bell pepper

2 stalks celery

1 small red onion

1 fresh jalapeño pepper, optional*

4 tomatoes

2 avocados

¼ cups fresh cilantro, plus more for garnish

2 limes, juiced

⅓ cups red wine vinegar

2 cups V8® or other tomato juice




Savory Spice ingredients in this recipe

  • Smoked Spanish Sweet Paprika

    This popular ground pimentón’s true Spanish name is Pimentón De La Vera, dulce. These sweet red peppers, indigenous to Spain, are dried over an oak...

    View full details
  • Whiskey Barrel Smoked Black Pepper

    These cracked peppercorns are slow smoked in-house at our warehouse in Denver, Colorado using oak staves from whiskey barrels for a pleasing, smoky...

    View full details
  • Peruvian Chile Lime Seasoning

    This South American-inspired seasoning features the Peruvian chile, Aji Amarillo. The lemony, fruity flavor of this medium spicy Peruvian Chile Lim...

    View full details

Directions

Roughly chop all vegetables and scoop avocado flesh out of its skin. In a food processor, puree vegetables, avocado, 1/4 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.