Sriracha Gazpacho

Name: Sriracha Gazpacho
Ingredients: 6 large beefsteak tomatoes, peeled and seeded; 1/2 red onion, diced; 1 yellow bell pepper, seeded and diced; 1 green bell pepper, seeded and diced; 4 stalks celery, diced; 3 Persian cucumbers, diced; 2 small jalapenos, seeded and minced; 5 cloves garlic, minced; 1/4 cup chopped fresh flat-leaf parsley; 1/4 cup chopped fresh cilantro; 1/2 cup Sriracha, plus more for garnish; Juice of 1/2 lemon; 1/4 cup extra virgin olive oil, plus more for garnish; Salt and freshly ground black pepper; 1 avocado, thinly sliced, for garnish; 2 green onions, white and green parts, sliced diagonally, for garnish

16 ingredients

8 steps

Ingredients

6 large beefsteak tomatoes, peeled and seeded
1/2 red onion, diced
1 yellow bell pepper, seeded and diced
1 green bell pepper, seeded and diced
4 stalks celery, diced
3 Persian cucumbers, diced
2 small jalapenos, seeded and minced
5 cloves garlic, minced
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh cilantro
1/2 cup Sriracha, plus more for garnish
Juice of 1/2 lemon
1/4 cup extra virgin olive oil, plus more for garnish
Salt and freshly ground black pepper
1 avocado, thinly sliced, for garnish
2 green onions, white and green parts, sliced diagonally, for garnish

Directions

1

Puree the tomatoes in a food mill, blender, or food processor.
2

In a large nonreactive mixing bowl, combine the puree with the onion, yellow and green bell peppers, celery, cucumbers, jalapenos, garlic, parsley, cilantro, Sriracha, lemon juice, and oil.
3

Season with salt and pepper to taste.
4

Refrigerate for at least 2 hours or until ready to use, to allow the flavors to marry.
5

Ladle into soup bowls and garnish with the avocado slices and a squiggle of Sriracha.
6

Top with the green onions, and finish it off with a friendly drizzle of olive oil.
7

Four cups of store-bought tomato juice or V8 vegetable juice can be used in place of the fresh tomatoes.
8

For extra zing, try using Spicy Hot V8 vegetable juice!