Recipe Details

A chilled soup of fresh vegetables subtly seasoned with cilantro, lime, avocado, grill charred poblano and Cattlemen's® Louisiana Hot & Spicy BBQ Sauce.

Prep

  1. In a bowl whisk together BBQ sauce, water, olive oil, and lime juice until well mixed.
  2. Add tomatoes, cucumber, peppers, red onion, avocado, cilantro, and oregano. Toss until well mixed. Refrigerate until chilled, at least 3-4 hours.

Service

  1. For each serving, portion 1 cup chilled gazpacho into desired dish. Garnish with 1 teaspoon of Avocado Lime Crema.

CHEF’s TIP!

For this recipe, its fine to leave much of the charred skin on the peppers. 

This chunky soup can be pureed for a Andaluz style gazpacho or used as a fresh vegetable salsa.