Tomato Gazpacho with Tangerine Recipe

Ingredients

• 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

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!