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



Ingredients

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.

Directions

Roughly chop all vegetables and scoop avocado flesh out of its skin. In a food processor, puree vegetables, avocado, ¼ 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.

Serving Suggestions

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

Yields

8 to 12 servings

Thanks To

Pat & Cheryl, Savory Spice—Santa Rosa, CA

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Savory Spice Shop Ingredients
Peruvian Chile Lime Seasoning Blend 1 oz bag $3.45
Bourbon Barrel Smoked Black Pepper 1 oz bag $6.20
Paprika, Smoked Spanish, Sweet 1 oz bag $2.50
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"I want to thank everyone at Savory Spice and let you know my holiday meal turned out well because of your spices. My guests loved everything from Coastal Bay Seasoning to Vanilla Bean Sugar. Thank you for the great spices and customer support."
-Jim P. of Allentown, PA

Customer Reviews ( Add a Review )

5 stars 9/22/17 Wendy
I made this recipe for a church pot luck and everyone loved it. Half a jalapeno was just spicy enough for this crowd.