Spicy Sriracha Gazpacho
*recipe courtesy of R.W. Knudsen
Servings 4
Calories 125kcal
Ingredients
- 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
- 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
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