Sriracha Gazpacho

• 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 jalapenos, 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

1. Puree the tomatoes in a food mill, blender, or food processor.
2. In a large nonreactive mixing bowl, combine the puree with the onion, yellow and green bell peppers, celery, cucumbers, jalapenos, garlic, parsley, cilantro, Sriracha, lemon juice, and oil.
3. Season with salt and pepper to taste.
4. Refrigerate for at least 2 hours or until ready to use, to allow the flavors to marry.
5. Ladle into soup bowls and garnish with the avocado slices and a squiggle of Sriracha.
6. Top with the green onions, and finish it off with a friendly drizzle of olive oil.
7. Four cups of store-bought tomato juice or V8 vegetable juice can be used in place of the fresh tomatoes.
8. For extra zing, try using Spicy Hot V8 vegetable juice!

beefsteak tomatoes, red onion, yellow bell pepper, green bell pepper, stalks celery, cucumbers, jalapenos, garlic, parsley, fresh cilantro, sriracha, lemon, extra virgin olive oil, salt, avocado, green onions

Taken from www.epicurious.com/recipes/food/views/sriracha-gazpacho-379488 (may not work)