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

INGREDIENTS

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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.

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

ITEMS IN THIS RECIPE

Peruvian Chile Lime Seasoning

386

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Whiskey Barrel Smoked Black Pepper

223

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Smoked Spanish Sweet Paprika

460

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