Chunky Iced Gazpacho - alive magazine

Ingredients

• 2 cups (500 mL) seeded and finely diced Campari tomatoes
• 1/2 cup (125 mL) finely diced yellow pepper
• 1 cup (250 mL) finely diced, unpeeled English cucumber
• 1/2 cup (125 mL) finely chopped red onion
• 1 cup (250 mL) low-sodium vegetable stock
• 1/4 cup (60 mL) extra-virgin olive oil
• Juice of 1/2 lemon
• 2 Tbsp (30 mL) aged balsamic vinegar
• 1/4 cup (60 mL) minced Italian parsley
• 1 Tbsp (15 mL) minced fresh oregano
• 2 Tbsp (30 mL) Worcestershire sauce
• Freshly ground black pepper
• 2 large garlic cloves, mashed
• Sea salt
• 5 1/4 cups (1.3 L) tomato juice
• Tabasco sauce, to taste