Sriracha Gazpacho

During the years my younger daughter lived in London, I “smuggled” Sriracha sauce in my suitcase for her at every visit. It just wasn’t a product she could find in London. I always double-bagged the 28-ounce plastic bottle with sealable bags. Can you imagine if 28 ounces of hot sauce exploded in your suitcase?!!

On, the 28-ounce bottle of Sriracha can be purchased for $3.74. And imagine how long that bottle will last? Well, everyone except for my daughter who puts it on everything, any time of day. It’s an inexpensive addiction, at least.

My mother recently sent me The Sriracha Cookbook just for fun! The author is Chef Randy Clemens, and his book was published in 2011.


In the introduction, Chef Clemens tells the lengthy story of the over 30-year history of this now ubiquitous “rooster” sauce. It was originally a Thai product. David Tran, born in Vietnam of Chinese decent, brought it to American after being forcibly moved for political reasons. Once settled in Chinatown in Los Angeles, he started Huy Fong Foods, and in 1983 created Tu’o’ng Ó’t Sriracha. The familiar rooster on the squeeze bottle represents the year of Tran’s birth on the Chinese zodiac.

Being that Sriracha is more of a seasoning than an ingredient, I was a little skeptical about the originality of the cookbook’s recipes. I mean, I think we’ve all squirted some Sriracha into mayo or pho for some zing. But the recipes are overall unique, and definitely embrace spicy foods, which my whole family enjoys – especially my Sriracha addict!

I chose to make a spicy Sriracha Gazpacho from the cookbook.


Sriracha Gazpacho
From The Sriracha Cookbook

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.

Puree the tomatoes in a food mill, blender, or food processor. (I used a food mill and didn’t peel and seed the tomatoes first.)


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.


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.


note 1: I made a smaller batch, but I respected the ratio of ingredients.

note 2: I used a regular cucumber, de-seeded.


note 3: I used lime juice instead of lemon juice.


note 4: I didn’t use a green bell pepper because I am not fond of them.

verdict: I absolutely loved this gazpacho! Even the next day it was delicious. The whole soup could easily be made in a food processor, but I decided I liked the texture of the bits of vegetables. Next time I wouldn’t change a thing!

By Published On: August 8th, 201681 Comments on Sriracha Gazpacho

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Kiki August 8, 2016 at 7:06 AM - Reply

    I hadn’t heard of Sriracha sauce until I started blogging – luckily by that time it was already available in supermarkets here in Germany. I just love this sauce, and I tend to put it on a lot of stuff to get my hot fix :-) . I’ve recently discovered Sriracha Mayoo and now put that on everything…

    • chef mimi August 8, 2016 at 7:16 AM - Reply

      It adds such a lovely little zing – I love it on eggs. I don’t know why my daughter never found it in London. There were no Mexican restaurants, either. But I’m sure there were Asian shops where she could have found Sriracha.

      • Elaine @ foodbod August 11, 2016 at 10:09 AM

        How strange? It’s everywhere in the UK nowadays!

      • chef mimi August 11, 2016 at 10:42 AM

        Hmmmm. She hasn’t lived there for two years but for the four years prior to that she claimed that she couldn’t find Sriracha or salsa anywhere. I guess she wasn’t looking in the right places!

      • Elaine @ foodbod August 11, 2016 at 10:43 AM

        Maybe…although it’s only recently that I’ve seen it in my local supermarket..

      • chef mimi August 11, 2016 at 10:45 AM

        For all of the international cuisines popular in London – Indian, Russian, Middle Eastern, and so on – it’s too bad that there weren’t any Mexican restaurants. I think she tried one and gave up! So when she visited that’s all I’d cook!

      • Elaine @ foodbod August 11, 2016 at 10:47 AM

        What a shame, there are Mexican restaurants now :)

      • chef mimi August 11, 2016 at 10:48 AM

        Is that true?!! I don’t think I can tell her that!!! I know we never went to one, and I never saw one during all my visits. Well good!!!

      • Elaine @ foodbod August 11, 2016 at 10:50 AM

        There was a winner on masterchef who has a particular love of Mexican food and she now has a chain of restaurants called Wahaca, as well as a few other mainstream ones

      • chef mimi August 11, 2016 at 1:51 PM

        wow. Well good for her! I always thought it would be a smart thing to do!!!

      • Elaine @ foodbod August 11, 2016 at 1:54 PM

        It’s such a great cuisine :)

  2. sallybr August 8, 2016 at 7:13 AM - Reply

    What a fun cookbook! I am a Sriracha-cheerleader, did you know that? But Phil is less of a lover than I am, so this cookbook would probably be more of a reading material than something I would use a lot

    still, very nice to know it exists… ;-)

    • chef mimi August 8, 2016 at 7:15 AM - Reply

      It’s good stuff! I also really like Tapatio. And like I mentioned, there are some unique recipes but let’s face it – it’s a seasoning. So you probably don’t need the cookbook!

  3. ggstratton August 8, 2016 at 8:17 AM - Reply

    This looks really yummy. Love, love, love sriracha sauce. :)

  4. thecompletebook August 8, 2016 at 9:19 AM - Reply

    What a taste explosion soup! Divine Mimi.
    Have a super day.
    :-) Mandy xo

  5. David Crichton August 8, 2016 at 9:50 AM - Reply

    What great idea, Mimi. I love a good gazpacho, but often it lacks any sort of bite. Thing this will do the trick.

    • chef mimi August 8, 2016 at 7:47 PM - Reply

      Definitely! And next time I make gazpacho, I will definitely use Sriracha!

  6. Nadia August 8, 2016 at 9:55 AM - Reply

    This is a must make. I love sriracha and would you believe we actually find it on the shelves of my local Intermarché here in rural France!

  7. healthyindiankitchen August 8, 2016 at 10:51 AM - Reply

    OMG this looks incredible. I am drooling :)

    • chef mimi August 8, 2016 at 7:48 PM - Reply

      Hahaha! It’s very tasty – especially with lovely ripe tomatoes!

  8. Linda Duffin August 8, 2016 at 12:13 PM - Reply

    Sounds delicious! And we can now get Sriracha over here without getting our mums to smuggle it in – result!

  9. Gerlinde de Broekert August 8, 2016 at 12:31 PM - Reply

    I am just now discovering Sriracha sauce , I will put some on my eggs the next time. Your gazpacho looks delicious.

    • chef mimi August 8, 2016 at 7:50 PM - Reply

      Thank you – the Sriracha sauce added heat, but didn’t overpower. I wouldn’t have added any more!

  10. bradthegourmand August 8, 2016 at 1:00 PM - Reply

    That looks fantastic! What a great use for Sriracha!

    • chef mimi August 8, 2016 at 7:51 PM - Reply

      It added a wonderful zing, without overpowering all of the lovely vegetables!

  11. Lynn | The Road to Honey August 8, 2016 at 2:29 PM - Reply

    Sriracha is truly an addicting ingredient and once you start using it. . .you definitely find yourself putting a little dab here and a little dab there. I bet it adds some fantastic dimension to this gazpacho soup.

    • chef mimi August 8, 2016 at 7:52 PM - Reply

      It definitely did. I am also partial to Tapatio Sauce! But Sriracha is fabulous!

  12. Tasty Eats Ronit Penso August 8, 2016 at 2:43 PM - Reply

    Looks delicious!
    I love Gazpacho but would be reluctant to add 1/2 cup Sriracha to it, so I’m glad you’ve experimented and found it edible! Will keep it in mind. :)

    • chef mimi August 8, 2016 at 7:53 PM - Reply

      I made a smaller amount, and so I used less Sriracha. But if I’m ever unsure, I start with less. You can always add more!

  13. Laura Dembowski (@piesandplots) August 8, 2016 at 3:03 PM - Reply

    I love Sriracha too! It is just so yummy. I would love to try your gazpacho.

    • chef mimi August 8, 2016 at 8:06 PM - Reply

      It definitely adds some heat, but not enough to overpower the lovely vegetables. Have you tried Tapatio sauce? I love that one, too.

  14. Jack & Barbra Donachy August 8, 2016 at 6:14 PM - Reply

    Wow, that looks tasty!

    • chef mimi August 8, 2016 at 7:53 PM - Reply

      Especially with summer-fresh vegetables!

  15. The Gourmet Gourmand August 8, 2016 at 6:38 PM - Reply

    Ahh gazpacho is such a great summer recipe! I love the addition of sriracha :)

    • chef mimi August 8, 2016 at 7:54 PM - Reply

      It definitely added heat without the tongue-burning effect!

  16. anotherfoodieblogger August 8, 2016 at 9:29 PM - Reply

    Sriracha and Cholula are the hot sauces of choice in my house! When our tomatoes come in I would love to make this gazpacho, it sounds muy bueno!

    • chef mimi August 9, 2016 at 7:58 AM - Reply

      For me it’s Tapatio, Tabasco, and Sriracha. I don’t even know how different or similar they are! But this recipe is spectacular!

  17. Laura @ Feast Wisely August 8, 2016 at 10:59 PM - Reply

    I’ve never heard of sriracha until now chef Mimi but I relate to your story because my husband adds fresh chilli or Tabasco sauce to every meal and it drives me insane!

    • chef mimi August 9, 2016 at 7:59 AM - Reply

      Hahahaha! It’s a little denser and almost tomato-Y than Tabasco, although it doesn’t contain tomatoes. You should give some to him for Christmas!!!

      • Laura @ Feast Wisely August 9, 2016 at 5:57 PM

        Will do – I’ll be keeping my eye out for it now!

  18. ChgoJohn August 8, 2016 at 11:49 PM - Reply

    Sriracha! Now, this is what gazpacho has been missing all along. A great idea and one I’ll be sure to use before summer’s end. Thanks, Mimi.

    • chef mimi August 9, 2016 at 7:56 AM - Reply

      As long as it’s not burning-your-tongue-hot it’s a fabulous addition to a regular gazpacho. You can always start with a few drops…

  19. chefceaser August 9, 2016 at 12:39 AM - Reply

    Reblogged this on Chef Ceaser.

  20. Sumith Babu August 9, 2016 at 2:44 AM - Reply

    Great post Mimi!! Enjoyed that little history on sriracha, I never heard of this sauce before. Thanks for introducing this to us. Will defenetly try this recipe:))

    • chef mimi August 9, 2016 at 8:00 AM - Reply

      What is your favorite chile pepper sauce or paste?

      • Sumith Babu August 9, 2016 at 5:19 PM

        Hi chef Mimi, Szechuan sauce is the one I like.😊

  21. Conor Bofin August 9, 2016 at 3:20 AM - Reply

    Lovely recipe Mimi. It’s a great sauce and now a staple, even here in Ireland.

    • chef mimi August 9, 2016 at 8:00 AM - Reply

      Oh that’s wonderful! So happy for you!!!

  22. Debbie Spivey August 9, 2016 at 11:37 AM - Reply

    Sriracha fan here for sure, although it took years to build up my tolerance for it.

    • chef mimi August 9, 2016 at 3:32 PM - Reply

      Isn’t it funny that we have to build up a tolerance for a hot sauce?!! Sort of like forcing ourselves to learn to love beer! (not that I did that…)

      • Debbie Spivey August 9, 2016 at 4:22 PM

        Lol! Don’t tell my husband and can force myself to like beer Mimi!

  23. Our Growing Paynes August 9, 2016 at 2:00 PM - Reply

    I love this idea. Sriracha adds great flavor and heat.

    • chef mimi August 9, 2016 at 3:31 PM - Reply

      It works really well with the gazpacho flavors!

  24. Marisa's Italian Kitchen August 9, 2016 at 7:32 PM - Reply

    I too prefer a chunkier texture! Looks truly delicious!

    • chef mimi August 10, 2016 at 8:40 AM - Reply

      A little more work, but I loved the textures!

  25. Abbe Odenwalder August 9, 2016 at 10:43 PM - Reply

    I’ve seen this cookbook and it looks so good. This gazpacho is perfect for the season. I know what you mean about filling suitcases with food. When my son visits his suitcases look like he’s planning on opening a grocery store in China!

  26. StefanGourmet August 11, 2016 at 1:10 AM - Reply

    Can’t believe your daughter doesn’t get tired of everything tasting like sriracha. The gazpacho is nice, but I think the jalapeños would suffice ;-)

    • chef mimi August 11, 2016 at 7:13 AM - Reply

      It’s the love of the heat! It’s not used to the point that the tongue burns and nothing else can be tasted! It’s an enhancement of say, scrambled eggs, or a noodle soup, or guacamole. Personally I don’t think jalapenos are that hot, but it’s good to test them before you use them raw!

  27. Elaine @ foodbod August 11, 2016 at 10:09 AM - Reply

    Interesting…we’re big sriracha fans in this house, I add it to so many different things :)

    • chef mimi August 28, 2016 at 7:24 AM - Reply

      It is a wonderful product. I also love Tapatio.

      • Elaine @ foodbod August 29, 2016 at 6:57 AM

        Ooh, I haven’t tried that one!

      • chef mimi August 29, 2016 at 10:15 AM

        You mean Sriracha?

      • Elaine @ foodbod August 29, 2016 at 11:34 AM

        No, tapatio?

      • chef mimi August 29, 2016 at 12:29 PM

        Oh! To me, Stiracha is more of a hot sauce, and Tapatio I use more like a condiment. It has a more rounded flavor.

      • Elaine @ foodbod August 29, 2016 at 12:29 PM

        Okay, thank you :) I’m learning x

      • chef mimi August 29, 2016 at 12:35 PM

        Like I say, “so much food, so little time!”

      • Elaine @ foodbod August 30, 2016 at 12:47 AM

        So true!

  28. sippitysup August 11, 2016 at 12:48 PM - Reply

    This is a truly inspired recipe. Sriracha is made right here in LA so I’ve never had to smuggle any in! GREG

  29. chezlerevefrancais August 13, 2016 at 7:17 AM - Reply

    This looks really fresh and pretty Mimi. I have to confess that I have never seen Sriracha in the UK and had never heard of it until I started blogging! Strangely, I can buy it easily in France so I’ll have to have a go now, won’t I? :)

    • chef mimi August 13, 2016 at 7:32 AM - Reply

      Well my daughter never found it, but people have told me that it’s shown up, finally! Glad you can find it. It’s easy to make if you want to make with a bucket of fresh chile peppers!

      • chezlerevefrancais August 13, 2016 at 7:37 AM

        I made sweet chilli sauce last year with my glut of chillies but I didn’t wear any gloves….my fingers were stinging for days and the sauce was HOT! I’ll be buying some I think :)

      • chef mimi August 13, 2016 at 7:38 AM

        Oh no! You’re lucky you didn’t get any in your eyes!

      • chezlerevefrancais August 13, 2016 at 7:44 AM

        No, but I have touched my nose before (when I’d finished, of course)!

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