Fiery Gazpacho

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.

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Nutrient	Quantity
Total fats	7.7908 g
Protein	17.6937 g
Carbohydrates	86.6449 g
Energy	447.9079 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3056 g
Water	1473.698 g
Aspartic acid	2.2421 g
Calcium, Ca	276.2192 mg
Lutein + zeaxanthin	1759.1129 g
Fiber, total dietary	10.1328 g
Carotene, beta	6291.7812 g
Niacin	11.1031 mg
Vitamin A, RAE	569.9446 g
Arginine	0.5625 g
Riboflavin	1.1612 mg
Tocopherol, beta	0.1276 mg
Fatty acids, total polyunsaturated 15:0	0.0128 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0824 g
Glutamic acid	7.076 g
Sodium, Na	1744.2292 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0505 g
Total lipid (fat)	7.7908 g
Manganese, Mn	1.7603 mg
Fructose	19.363 g
Proline	0.7274 g
Fatty acids, total saturated 16:0	0.7324 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2807 g
Sucrose	0.0273 g
Choline, total	116.0086 mg
Sugars, total	45.4484 g
Serine	0.5504 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.3299 g
Vitamin B-6	1.0528 mg
Selenium, Se	12.1196 g
Ash	20.3444 g
Fatty acids, total saturated 18:1 undifferentiated	1.1616 g
Pantothenic acid	0.7806 mg
Phenylalanine	0.5809 g
Copper, Cu	0.9617 mg
Betaine	0.294 mg
Thiamin	1.422 mg
Retinol	0.34 g
Methionine	0.1354 g
Iron, Fe	10.9984 mg
Carbohydrate, by difference	86.6449 g
Phosphorus, P	361.0858 mg
Folate, total	310.1629 g
Tocopherol, gamma	1.0673 mg
Lycopene	115360.8675 g
Alanine	0.7203 g
Cholesterol	2.46 mg
Valine	0.5112 g
Fatty acids, total saturated 18:2 undifferentiated	1.6748 g
Glycine	0.8282 g
Carotene, alpha	952.9821 g
Glucose (dextrose)	18.4263 g
Fatty acids, total saturated 14:0	0.0387 g
Zinc, Zn	3.335 mg
Isoleucine	0.4298 g
Tocopherol, delta	0.0276 mg
Fatty acids, total saturated 12:0	0.0074 g
Fatty acids, total polyunsaturated	1.9806 g
Leucine	0.6898 g
Vitamin A, IU	11282.0708 IU
Folate, DFE	310.1629 g
Tryptophan	0.1311 g
Vitamin C, total ascorbic acid	924.5842 mg
Phytosterols	6.84 mg
Galactose	0.0045 g
Fatty acids, total polyunsaturated 18:1 c	0.0852 g
Tyrosine	0.3051 g
Vitamin K (phylloquinone)	299.9912 g
Fatty acids, total saturated	1.1952 g
Histidine	0.293 g
Fatty acids, total monounsaturated	1.2367 g
Threonine	0.5048 g
Folate, food	310.1629 g
Cryptoxanthin, beta	1.6717 g
Vitamin E (alpha-tocopherol)	5.0684 mg
Magnesium, Mg	176.6692 mg
Lysine	0.6272 g
Potassium, K	3586.385 mg
Cystine	0.1669 g
Fluoride, F	88.0268 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0.5	0.6404	0.2058	0.0066
Sea salt	1 dash	0	0	0
Cream	0	0	0	0
Extra virgin olive oil	0.75 cup	0	0	0
English cucumber	1 cup	0	0	0
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
Tomato juice	5.25 cups	216.8775	45.034	3.6997
Parsley	0.25 cup	5.4	0.9495	0.1185
Yellow bell pepper	0.5 cup	0	0	0
Oregano	1 tablespoon	7.95	2.0676	0.1284
Worcestershire sauce	2 tablespoons	26.52	6.6164	0
black pepper	0	0	0	0
Garlic Clove	2	0	0	0
hard egg	1	0	0	0
breadcrumb	0.5 cup	0	0	0
red onion	0.5 cup	0	0	0
vegetable broth	1 cup	162.36	26.322	3.8376
beefsteak tomato	2 cups	0	0	0
hot pepper sauce	0	0	0	0