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!

81 thoughts on “Sriracha Gazpacho

  1. 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…

  2. 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… ;-)

    • 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. 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!

  4. 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.

  5. 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:))

  6. 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!

    • 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!

  7. 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? :)

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