Smoky Avocado Gazpacho
Ingredients
Pine & Pepper Spices
- ¾ English cucumber
- ¾ Red bell pepper
- 1½ stalks Celery
- ¾ small Red onion
- ¾ Fresh jalapeño pepper, optional*
- 3 Tomatoes
- 1½ Avocados
- ¼ cup Fresh cilantro, plus more for garnish
- 1½ Limes, juiced
- ¼ cup Red wine vinegar
- 1½ cups V8® or other tomato juice
Directions
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1
Roughly chop the cucumber, red bell pepper, celery, red onion, jalapeño (if using), and tomatoes. Scoop the avocado flesh out of its skin. *Use more or less jalapeño for heat, and deseed it for a milder pour.
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2
In a food processor or blender, combine the chopped vegetables, avocado, cilantro, lime juice, red wine vinegar, V8, Aji Chili Lime Blend, smoked black pepper, and Smoked Spanish Sweet Paprika. For best flavor, grind the Whiskey Barrel Smoked Black Pepper fresh right before using.
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3
Blend until smooth, scraping down the sides as needed.
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4
Taste and adjust the seasoning — a little extra salt or lime juice goes a long way here.
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5
Transfer to a pitcher or covered container and chill for at least 2 hours so the flavors have time to come together.
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6
Ladle into bowls or wide glasses and top each with a dollop of crème fraîche or sour cream and a scatter of fresh cilantro. Serves 6 to 9.
