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. Portion it into individual little Mason jars for an easy, portable picnic meal.
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)
In 12 cup (3 L) large bowl, combine tomatoes, bell pepper, cucumber, and onion. Add chilled vegetable stock, olive oil, lemon juice, balsamic vinegar, Worcestershire, parsley, and oregano. Gently stir to blend and add black pepper to taste. Set aside.
In small bowl, place garlic and sprinkle with sea salt. Coarsely chop egg and add to garlic. Mash together with fork until blended. Along with mashed garlic and egg mixture, stir tomato juice into vegetable mixture. Add hot sauce to taste, if you wish. Cover and refrigerate for several hours for flavours to blend; gazpacho flavours are richer when refrigerated overnight. Serve with dollops of yogurt, if desired.