Name: Smoky Gazpacho
Prep time: 15 minutes
Yield: 6 to 8 servings
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:

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Smoky Gazpacho

Recipe by Pat Benfer & Cheryl Ytreeide

Healthy Cooking

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

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Serves 6 to 8 servings

Prep Time 15 minutes

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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:

Smoked Spanish Sweet Paprika

Smoked Spanish Hot Paprika

1 Tbsp. smoked salt of choice:

Alderwood Smoked Sea Salt

Bourbon Barrel Smoked Salt

2 tsp. Whiskey Barrel Smoked Black Pepper, ground

Whiskey Barrel Smoked Sea Salt

Directions

Step 1 Puree vegetables

Step 2 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 3 Season & chill

Step 4 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.