Sriracha Tomato Juice

Spicy Sriracha Gazpacho

*recipe courtesy of R.W. Knudsen
Author Amee Livingston


  • 1 medium seedless cucumber finely chopped
  • 3 ribs celery finely chopped
  • 1/2 cup red onion finely chopped
  • 3 large ripe tomatoes chopped (I used 4 roma tomatoes)
  • 1 cup loosely packed fresh cilantro finely chopped plus 6 sprigs
  • 2 large garlic cloves chopped
  • 1 32 oz bottle R.W. Knudsen Family Organic Tomato Sriracha Juice
  • 2 tsp chopped jalapeno pepper
  • 2 tbsp fresh squeezed lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 ripe avocado sliced for garnish


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