Gazpacho

This is hands down the best gazpacho I've had. It's so easy to make and gets better after a couple of days in the fridge.

• 1 hard boiled egg
• 2 cups chopped fresh plum tomatoes
• 1/2 cup chopped green or yellow pepper
• 1 cup chopped cucumber, seeds removed
• 1/2 cup finely chopped red onion
• 2/3 cup olive oil
• Juice of 1/2 lemon
• 2 cups beef broth (or vegetable broth)
  
• 1/4 cup red wine vinegar
• 1/4 cup finely minced parsley
• 1 teaspoon dried oregano
• 2 tablespoons Worcestershire
• Pepper, coarsely ground
• 2 cloves garlic, finely chopped
• Salt
• 1 46-ounce can tomato juice
• 1/2 cup plain bread crumbs
• Tabasco, to taste

• Garnish (optional): chopped parsley, minced red onion, chopped olives, cubed avocado
  

Preparation

In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.

Sprinkle garlic with a pinch of salt, and set in bowl.

Remove shell from egg, add to garlic and salt mixture, and mash together with fork.

Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture. Add bread crumbs and stir so that they dissolve into liquid.

Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for at least 4 hours and serve. Garnish with chopped parsley, minced red onion, and chopped olives if desired.