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Spicy Gazpacho recipe
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Spicy Sriracha Gazpacho

*recipe courtesy of R.W. Knudsen
Course Soup
Cuisine Mediterranean
Prep Time 10 minutes
Refrigeration Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 125kcal
Author Amee

Ingredients

  • 1 medium seedless cucumber finely chopped
  • 3 ribs celery finely chopped
  • ½ 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
  • 32 oz bottle R.W. Knudsen Family Organic Tomato Sriracha Juice
  • 2 teaspoon chopped jalapeno pepper
  • 2 tablespoon fresh squeezed lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ripe avocado sliced for garnish

Instructions

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

Nutrition

Calories: 125kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 595mg | Potassium: 977mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1169IU | Vitamin C: 26mg | Calcium: 33mg | Iron: 2mg