The addition of fresh tangerine juice adds so much flavor depth to your tomato gazpacho. Served with a large dollop of cold Forager Project Sour Cream to add the perfect creaminess. Enjoy the recipe cold in the summer months and try it hot in the winter months!
Ingredients
Prep
- Heat a large saucepan to medium/high heat. Add 3 tablespoons vegan butter, allow to melt then add the diced onion.
- Sauté for about 5 minutes until the onions are fragrant and translucent. Add 2 cans of diced tomatoes, salt, pepper, baking soda and dried thyme. Stir well and bring to a boil then reduce heat to low and cook uncovered for about 15 minutes or until slightly thickened.
- Transfer to a food processor or blender and blend until smooth. Stir in 1 cup of fresh tangerine or orange juice.
- Store in the refrigerator for at least 2 hours to cool completely.
- When ready to serve, pour gazpacho into 3 bowls, garnish each serving with 1 tablespoon Forager Project Sour Cream, fresh tangerine or orange zest and cracked pepper.
- Enjoy!
