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.

　　

Ingredients

makes 6 to 8 servings

　　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

　　

Step 1

Puree the tomatoes in a food mill, blender, or food processor. In a large nonreactive mixing bowl, combine the puree with the onion, yellow and green bell peppers, celery, cucumbers, jalapeños, garlic, parsley, cilantro, Sriracha, lemon juice, and oil. Season with salt and pepper to taste. Refrigerate for at least 2 hours or until ready to use, to allow the flavors to marry.

　　

Step 2

Ladle into soup bowls and garnish with the avocado slices and a squiggle of Sriracha. Top with the green onions, and finish it off with a friendly drizzle of olive oil.

　　

IN A PINCH

Step 3

Four cups of store-bought tomato juice or V8 vegetable juice can be used in place of the fresh tomatoes. For extra zing, try using Spicy Hot V8 vegetable juice!

　　The Sriracha Cookbook