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.
Makes 6 to 8 servings
6 large beefsteak tomatoes, peeled and seeded
½ 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
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh cilantro
½ cup Sriracha, plus more for garnish
Juice of ½ lemon
¼ 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. 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.
IN A PINCH 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!
Lentil soup was one of my grandfather’s favorites, and my “five-alarm” version of it certainly pays homage to his dedicated service as a firefighter. Just when the heat of the Sriracha feels like it might engulf your palate, the finishing dollop of sour cream really helps tame the flames.
Makes 6 to 8 servings
2 tablespoons olive oil
2 red onions, chopped
3 large carrots, chopped
5 cloves garlic, minced
2 tablespoons smoked paprika
2 tablespoons ground cumin
3 bay leaves
1 tablespoon tomato paste
¾ cup Sriracha, plus more for garnish
1 (14½-ounce) can stewed tomatoes
1 pound red lentils
8 cups vegetable stock
Salt and freshly ground black pepper
Sour cream, for garnish
Chopped fresh cilantro or chives, for garnish
Heat the oil in a large Dutch oven over medium-high heat. Add the onions and carrots and sauté until they begin to soften, 6 to 8 minutes. Stir in the garlic, paprika, cumin, bay leaves, tomato paste, and Sriracha, cooking for 1 to 2 minutes, until aromatic. Add the tomatoes, and scrape up any of the brown bits that have accumulated at the bottom of the pot with a wooden spoon.
Pour in the lentils and vegetable stock, stirring to combine. Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 30 minutes, until the lentils are softened and cooked thoroughly. Season with salt and pepper to taste. Discard the bay leaves. Ladle into bowls. Garnish with a dollop of sour cream, a sprinkling of cilantro, and perhaps a last minute squiggle of Sriracha for color and zip.
OVER THE TOP TIP Instead of garnishing with a spoon of plain sour cream, try a dollop of Sriracha Sour Cream in your bowl to bring on some extra pain.
The inherent sweetness of corn works so unbelievably well with the smoky undertones imparted by roasting it over a direct flame, you’ll be craving a hot soup even on the warmest of days.
Makes 6 to 8 servings
8 ears fresh sweet corn, husked
2 tablespoons olive oil
2 red bell peppers, seeded and diced
2 red onions, diced
5 cloves garlic, minced
6 cups vegetable stock
½ cup Sriracha, plus more for garnish
3 sprigs fresh thyme
2 bay leaves
1 cup heavy cream
Salt and freshly ground black pepper
Smoked paprika, for garnish
Torn leaves of fresh cilantro or flat-leaf parsley, for garnish
Roast 4 ears of corn over a direct flame (on a preheated grill or over a gas burner) until the corn kernels begin to blacken, turning every few minutes until all sides have roasted. After the roasted ears have cooled, scrape the kernels from the cobs, and reserve.
Heat the oil in a large Dutch oven over medium heat. Add the bell peppers and onions and cook until softened slightly, 5 to 7 minutes. Meanwhile, scrape the corn kernels from the remaining 4 ears of corn. Add the raw corn kernels and garlic, and cook until the garlic is aromatic, 1 to 2 minutes. Add the stock, Sriracha, thyme, and bay leaves. Bring to a boil, then lower the heat and simmer for 45 minutes.
About 10 minutes before the soup is finished, gently heat the cream over low heat, keeping it just below a simmer.
Once the soup has cooked for 45 minutes, discard the thyme and bay leaves. Puree the soup using an immersion blender. (A food processor or blender can be utilized with caution, pureeing the hot liquid in small batches.) Mix in the warm cream and add the reserved roasted corn. Cook for an additional 3 to 5 minutes, until thoroughly heated.
Season with salt and pepper to taste. Ladle the soup into bowls and garnish with a few lines of Sriracha, a generous sprinkle of smoked paprika, and torn cilantro or parsley leaves.
Chili con carne is one of my favorite one-pot crowd-pleasers, and incorporating a healthy dose of Sriracha just makes it that much more delectable. However, I must disclose to my fellow chili-philes: consider having an antacid aperitif (or two) before voraciously devouring this recipe. You’ve been warned. Enjoy with Bacon-Sriracha Cornbread.
Makes 6 to 8 servings
1½ pounds ground beef or ground turkey
Salt and freshly ground black pepper
1 tablespoon vegetable oil
2 red onions, chopped
2 green bell peppers, seeded and chopped
4 cloves garlic, minced
3 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon smoked paprika
3 bay leaves
1 tablespoon tomato paste
½ cup Sriracha
12 fluid ounces dark beer (such as a porter or stout)
1 (14½-ounce) can stewed tomatoes
2 (15-ounce) cans red kidney beans, drained
Corn chips, chopped red onion, and chopped fresh cilantro or parsley, for garnish
Season the meat with salt and pepper. Heat the oil in a large Dutch oven over medium- high heat. Add the meat and begin to brown, breaking up any large clumps and stirring occasionally. After about 5 minutes, add the onions and bell peppers. Reduce the heat to medium and continue cooking, stirring occasionally, until the onions begin to turn golden brown, 15 to 20 minutes. Add the garlic, cumin, chili powder, paprika, bay leaves, tomato paste, and Sriracha. Cook for about a minute, stirring continuously.
Deglaze the pan with half of the beer, using a wooden spoon to scrape up all the stubborn, tasty brown bits. Once the culinary stalagmites have been relieved of their stronghold, add the remainder of the beer, as well as the tomatoes and beans. Cover, and maintain a low simmer for 1½ to 2 hours, stirring occasionally until thickened to your desired consistency. Discard the bay leaves. Season with salt and pepper to taste. Garnish with corn chips, onions, and chopped herbs as desired.
OVER THE TOP TIP Serve alongside Bacon-Sriracha Cornbread smeared with a pat of Sriracha Butter.
This popular Thai soup, known in its native tongue as tom kha gai, uses some choice ingredients that may be a little difficult to find, but I’ve listed substitutes for them in case there isn’t a specialty Asian market in your neck of the woods.
Makes 6 to 8 servings
3 cups chicken stock
2 tablespoons fish sauce
1 stalk lemongrass, white part only
1 (2-inch) knob galangal or ginger
3 kaffir lime leaves, or 1 tablespoon finely minced lime zest
1 (14-ounce) can coconut milk
⅓ cup Sriracha
½ pound boneless, skinless chicken breast or thighs, cut into 1-inch cubes
Juice of 1 lime
Salt and freshly ground black pepper
Torn leaves of fresh cilantro, for garnish
In a medium stockpot over high heat, combine the chicken stock, fish sauce, lemongrass, galangal, and kaffir lime leaves and bring to a boil. Lower the heat and simmer for 10 minutes. The aromatic broth may be strained at this point, if desired. (The pieces of galangal, the lemongrass, and lime leaves are traditionally left in, although not eaten. This is just a matter of personal preference.)
Increase the heat to high, add the coconut milk, Sriracha, and chicken, and return to a boil. Lower the heat once again and simmer until the chicken is opaque and cooked thoroughly, 4 to 6 minutes.
Turn off the heat and add the lime juice. Season with salt and pepper to taste. Ladle the soup into bowls, and garnish each serving with a friendly helping of cilantro.
GALANGAL VS. GINGER Galangal (kha in Thai) is a root closely related to ginger, differing in that its flavor carries a touch more pungency than ginger. It also brings a blend of peppery, earthy undertones to the broth that ginger just can’t provide. While ginger is the closest substitute—and it will certainly make for a delectable soup regardless—if fresh galangal is available in your area, give it a go!
