Diane Ako’s easy gazpacho

Tired of your normal cooking routine? Here’s a great way to use fresh produce in a different way, that’s also delicious!

Gazpacho
1 egg
2 cloves garlic, minced
21/2 clips diced plum tomatoes
1/2 cup diced yellow bell pepper
11/2 cups diced seeded cucumber
1/2 cup diced red onion
1- 2 habanero, minced (use gloves when handling)
1/2 cup chopped cilantro
1 tsp. dried oregano
1 Tbsp. olive oil
1 Tbsp. fresh lime juice
2 Tbsp. red wine vinegar
2 Tbsp. Worcestershire sauce
2 tsp. sugar
1 46-oz. can tomato juice
1/2 cup plain bread crumbs
Salt
Coarsely ground pepper

Put egg in small pot of water. Bring to boil. Simmer 10 min. Run under cold water. Remove shell. In small bowl, mash egg with garlic. Set aside.

In pot or large bowl, combine tomatoes, bell pepper, cucumber, red onion, habanero, cilantro, oregano, olive oil, lime juice, red wine vinegar, Worcestershire sauce, sugar. Add tomato juice, bread crumbs, egg mixture. Mix well.

Season to taste with salt and pepper. Tastes best if made a day before serving. Makes10 1-cup servings.