Chunky Iced Gazpacho - alive magazine

Ingredients

• 2 cups (500 ml) seeded and finely diced truss tomatoes
• 1/2 cup (125 ml) finely diced yellow capsicum
• 1 cup (250 ml) finely diced, unpeeled Lebanese cucumber
• 1/2 cup (125 ml) finely chopped red onion
• 1 cup (250 ml) reduced-salt vegetable stock
• 1/4 cup (60 ml) extra-virgin olive oil
• Juice of 1/2 lemon
• 1 1/2 Tbsp (30 ml) aged balsamic vinegar
• 1/4 cup (60 ml) finely chopped flat-leaf parsley
• 3 tsp (15 ml) finely chopped fresh oregano
• 1 1/2 Tbsp (30 ml) Worcestershire sauce
• Freshly ground black pepper
• 2 large garlic cloves, crushed
• Sea salt
• 5 1/4 cups (1.3 L) tomato juice
• Tabasco sauce, to taste