Recipe: Smoky Gazpacho
This Test Kitchen Approved recipe has been tested for accuracy.
The smoked peppercorn and smoked paprika add an interesting twist to this easy, fresh, and spicy gazpacho.
Ingredients
- 1 English cucumber
- 1 red bell pepper
- 2 stalks celery
- 1 small red onion
- 1 fresh jalapeño pepper, optional*
- 4 tomatoes
- 2 avocados
- 1/4 cup fresh cilantro, plus more for garnish
- 2 limes, juiced
- 1/3 cup red wine vinegar
- 2 cups V8® or other tomato juice
- 2 Tbsp. Peruvian Chile Lime Seasoning
- 2 tsp. Bourbon Barrel Smoked Black Pepper, ground*
- 2 tsp. Smoked Spanish Sweet Paprika
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 servingsThanks To
Pat & Cheryl, Savory Spice—Santa Rosa, CAMake This Recipe!
Savory Spice Shop Ingredients
Nutrition
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian
Other Recipe Suggestions
Items in this Recipe
"Hi there you fine folks! Thanks so much for making everything I make so much better:-) Can't count the compliments I get! -- sending the love,"
