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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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A gazpacho I haven’t tried yet, but must soon! Ingredients:
2 cups seeded beefsteak tomatoes |
1/2 cup diced yellow bell pepper |
1 cup english cucumbers or 1 cup cucumber, seeded and diced |
1/2 cup diced red onion |
1 cup vegetable broth |
1/4-1/2 cup extra virgin olive oil |
1/2 lemon, juice of |
2 tablespoons balsamic vinegar |
1/4 cup minced fresh parsley |
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano |
2 tablespoons worcestershire sauce |
2 large garlic cloves, minced |
1 dash sea salt |
1 hard-boiled egg |
5 1/4 cups tomato juice |
1/2 cup dry breadcrumbs |
fresh ground black pepper |
hot pepper sauce, to taste |
sour cream, as a garnish to taste |
Directions:
1. Combine vegetables in a large bowl. Gently stir in broth, oil, lemon juice, vinegar, parsley, oregano and Worcestershire sauce.
2. Place garlic, sea salt and egg in a small bowl; mash with a fork until blended.
3. Stir tomato juice and egg mixture into vegetable mixture. Stir in bread crumbs until dissolved. Add salt, pepper and hot pepper sauce to taste. Refrigerate overnight.
4. Serve with dollops of sour cream.
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