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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.


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...

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  • 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...

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  • 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...

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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.