Spicy Sriracha Gazpacho

Name: Spicy Sriracha Gazpacho
Prep time: 10 min
Total time: 70 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 piece Cucumber (1 medium seedless cucumber finely chopped); 3 pieces Celery (3 ribs celery finely chopped); ½ cup Red Onion (1/2 cup red onion finely chopped); 3 pieces Roma Tomato (3 large ripe tomatoes chopped (I used 4 roma tomatoes)); 1 cup Cilantro (1 cup loosely packed fresh cilantro finely chopped plus 6 sprigs); 2 cloves Garlic (2 large garlic cloves chopped); 32 fl oz Organic Tomato Sriracha Juice (32 oz bottle R.W. Knudsen Family Organic Tomato Sriracha Juice); 2 tsp Jalapeño (2 tsp chopped jalapeno pepper) — optional; 2 tbsp Lemon Juice (2 tbsp fresh squeezed lemon juice); 1 tsp Table Salt (1 tsp salt); ½ tsp Black Pepper (1/2 tsp black pepper); 1 piece Avocado (1 ripe avocado sliced for garnish)

A chilled, blended vegetable soup made with fresh produce and spicy tomato-Sriracha juice, garnished with avocado and cilantro.

70 minMediterranean

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Steps

1Combine cucumber, celery, onions, tomatoes and cilantro in a large bowl.
2Transfer half the vegetables to the bowl of a food processor.
3Add garlic and half the juice.
4Add jalapeño, if desired.
5Process until smooth.
6Return mixture back to bowl with remaining chopped vegetables.
7Add remaining juice, lemon juice, salt and pepper.
8Chill well before serving.
9To serve, pour gazpacho into soup bowls and garnish with sliced avocado and sprigs of fresh cilantro, if desired.