Fiery Gazpacho

Name: Fiery Gazpacho
Ingredients: 2 cups seeded beefsteak tomatoes; 12 cup diced yellow bell pepper; 1 cup English cucumbers or 1 cup cucumber, seeded and diced; 12 cup diced red onion; 1 cup vegetable broth; 14-12 cup extra virgin olive oil; 12 lemon, juice of; 2 tablespoons balsamic vinegar; 14 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 14 cups tomato juice; 12 cup dry breadcrumbs; fresh ground black pepper; hot pepper sauce, to taste; sour cream, as a garnish to taste

19 ingredients

8 steps

Ingredients

2 cups seeded beefsteak tomatoes
12 cup diced yellow bell pepper
1 cup English cucumbers or 1 cup cucumber, seeded and diced
12 cup diced red onion
1 cup vegetable broth
14-12 cup extra virgin olive oil
12 lemon, juice of
2 tablespoons balsamic vinegar
14 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 14 cups tomato juice
12 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.
2

Gently stir in broth, oil, lemon juice, vinegar, parsley, oregano and Worcestershire sauce.
3

Place garlic, sea salt and egg in a small bowl; mash with a fork until blended.
4

Stir tomato juice and egg mixture into vegetable mixture.
5

Stir in bread crumbs until dissolved.
6

Add salt, pepper and hot pepper sauce to taste.
7

Refrigerate overnight.
8

Serve with dollops of sour cream.