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Smoky Gazpacho


Rate this recipe 3.7/5 (27 Votes)


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  • 4-5 lbs large tomatoes, cut into quarters
  • 1 lb sourdough, crust removed and cut into 1/2 inch pieces
  • 2 red bell peppers, diced
  • 2 jalapenos, diced
  • 2 c peeled cucumber, diced
  • 2 c chopped red onion
  • 3/4 c Sherry red wine vinegar
  • 1/2 c extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 2 TBS Bourbon Smoked Paprika
  • 3-4 TBS Bourbon Smoked Salt
  • 4 TBS Bourbon Smoked Pepper
  • 2 c water


Level of difficulty Average
Preparation time 60mins
Cost Average budget


Step 1

In a bowl, squeeze the seeds and juice out of the tomato chunks. Discard seeds. Transfer tomato juice and chunks to a large bowl. Add all other ingredients except for the water. Let stand an hour and a half.

Step 2

In several batches, process the gazpacho in a food processor. Add water a little bit at a time. Pour gazpacho over a strainer and remove solids. Chill for at least 3 hours. Serve cold with baguette slices and basil


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