Garden Fresh Gazpacho
2 cups Fresh Roma Tomatoes, chopped
1 cup Green Bell Pepper, chopped
1 cup Cucumber, seeds removed, chopped
1/2 cup Red Onion, finely chopped
2/3 cup Olive Oil
Juice of 1 Lemon
2 cups Vegetable Broth
1/4 cup Red Wine Vinegar
1/4 cup Flat Leaf Parsley, finely minced
1 tbsp Fresh Oregano, minced
2 tbsp Worcestershire Sauce
Pepper, coarsely ground
2 cloves Garlic, finely chopped
Salt to Taste
46 ounces Tomato Juice
1/2 cup Bread Crumbs
Tabasco, to taste
Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes.
In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold vegetable broth, red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.
Sprinkle garlic with a pinch of salt, and set in bowl.
When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.
Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture. Add bread crumbs and stir so that they dissolve into liquid.
Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for at least 4 hours and serve. Garnish with chopped parsley, minced red onion, and chopped olives if desired.