Sriracha Gazpacho

Name: Sriracha Gazpacho
Yield: makes 6 to 8 servings
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 jalapeños, 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

December 9, 2011

Spain just might be the genius of the food world. While Spanish cuisine certainly isn’t my all-time favorite, Spain sure does churn out a lot of my favorite dishes. Among them is gazpacho, a delightful chilled soup that cries for a hot summer day and a cold, crisp cerveza. If you are unable to find Persian cucumbers, feel free to substitute the English or hothouse variety.

Recipe notes

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