Fiery Chipotle Gazpacho - alive magazine

Ingredients

• 2 - 14 oz (298 mL) cans fire-roasted tomatoes, including juices
• 1/2 cup (125 mL) yellow pepper, finely diced
• 1 cup (250 mL) English cucumber, finely diced
• 1/2 cup (125 mL) red onion, finely chopped
• 1 canned chipotle chili in adobe sauce, finely minced
• 1 cup (250 mL) cold vegetable broth
• 1/4 cup (50 mL) extra-virgin olive oil
• Freshly squeezed juice of 1/2 lemon
• 2 Tbsp (30 mL) balsamic vinegar
• 1/4 cup (60 mL) finely minced fresh herbs such as parsley, oregano, and basil
• 2 Tbsp (30 mL) Worcestershire sauce
• Freshly ground black pepper
• 2 large cloves garlic, smashed and minced
• Sea salt
• 1 hard-cooked egg
• 1 - 46 oz (1.36 L) can tomato juice (about 5 1/4 cups)
• 1/3 cup (80 ml) panko (Japanese breadcrumbs)
• Salt
• Balkan-style plain yogourt (optional)