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, 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.

Yields

8 to 12 servings

Thanks To

Pat & Cheryl, Savory Spice—Santa Rosa, CA

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"I wanted to Thank You for the care that went into my last order. Everything was bagged and wrapped PERFECTLY. It really means a lot when I get a note thanking me for the business, and Nate- who wrote the note and I presume filled the order- did an OUTSTANDING job! I found you over 3 years ago while looking for specific spices for a Vodka recipe. I was so tired running from store to store looking for hard to find spices like Ras el Hanout, Fenugreek seeds, Berbere seasoning, or pomegranate molasses! Your fresh and potent spices, blends and waters make me look like a 'rock star chef' to my family- they THINK I know what I am doing! Thank you again for the choices you give to us and for a fabulous product!"
-Lisa S, of Portland, OR

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.