Smoky Tomato Gazpacho - alive magazine

Name: Smoky Tomato Gazpacho - alive magazine
Ingredients: 28 oz (796 mL) can diced no-salt-added fire-roasted tomatoes; 1 small yellow bell pepper, seeded and very finely diced; 1 cup (250 mL) unpeeled finely diced English cucumber; 1/2 red onion, very finely diced; 1 cup (250 mL) low-sodium vegetable stock, chilled; 1/4 cup (60 mL) extra-virgin olive oil; Freshly squeezed juice of 1/2 lemon; 2 Tbsp (30 mL) aged balsamic vinegar; 2 Tbsp (30 mL) Worcestershire sauce; 1/4 cup (60 mL) finely minced parsley; 1 Tbsp (15 mL) finely minced fresh oregano, or 1 tsp (5 mL) dried; Generous grating of freshly ground black pepper; 2 large garlic cloves, smashed and finely minced; Generous pinch of sea salt; 1 hard-cooked organic egg; 5 cups (1.25 L) low-sodium tomato juice; Sriracha hot sauce (optional); Greek-style thick plain yogurt, or soy yogurt or soy sour cream (optional)

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A fabulous mouth-quenching cold soup is perfect picnic food—especially when the days are sultry. Our gazpacho is the perfect cold and savoury dish for sipping.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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