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


YIELD
8 to 12 servings

TIME
Active Prep: 15 min


INGREDIENTS

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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, 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.



SERVING SUGGESTIONS

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

THANKS TO
Pat & Cheryl, Savory Spice—Santa Rosa, CA

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

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