Fiery Gazpacho

A gazpacho I haven’t tried yet, but must soon!

• Ready In: 15 mins
• Serves: 12

Ingredients

• 2  cups  seeded beefsteak tomatoes
• 1⁄2 cup  diced yellow bell pepper
• 1  cup English cucumbers or 1  cup cucumber, seeded and diced
• 1⁄2 cup  diced red onion
• 1  cup vegetable broth
• 1⁄4-1⁄2 cup extra virgin olive oil
• 1⁄2  lemon, juice of
• 2  tablespoons  balsamic vinegar
• 1⁄4 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 1⁄4 cups tomato juice
• 1⁄2 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. Gently stir in broth, oil, lemon juice, vinegar, parsley, oregano and Worcestershire sauce.
2. Place garlic, sea salt and egg in a small bowl; mash with a fork until blended.
3. Stir tomato juice and egg mixture into vegetable mixture. Stir in bread crumbs until dissolved. Add salt, pepper and hot pepper sauce to taste. Refrigerate overnight.
4. Serve with dollops of sour cream.