Morning made simple

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!


  • 3 tablespoons vegan butter
  • 1/2 medium yellow onion- diced
  • 2 (14 ½ oz) cans diced tomatoes
  • 1 teaspoon salt
  • ½ teaspoon fresh cracked pepper
  • ¼ teaspoon baking soda
  • ½ teaspoon dried thyme
  • 1 cup fresh tangerine or orange juice
  • 3 tablespoons Forager Project Sour Cream


  • 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!
Tomato Gazpacho with Tangerine and Dairy-free Sour Cream