Mom's Gazpacho

• 1 eggegg
• 2 cups chopped fresh plum tomatoestomato
• 1/2 cup chopped green or yellow pepperpepper
• 1 cup chopped cucumber, seeds removedcucumber
• 1/2 cup finely chopped red onionred-onion
• 2/3 cup olive oilolive-oil
• Juice of 1/2 lemonlemon
• 2 cups beef broth (optional)
• 1/4 cup red wine vinegarred-wine-vinegar
• 1/4 cup finely minced parsleyparsley
• 1 teaspoon dried oreganooregano
• 2 tablespoons Worcestershireworcestershire
• Pepper, coarsely groundpepper
• 2 cloves garlic, finely choppedgarlic
• Saltsalt
• 1 46-ounce can tomato juice
• 1/2 cup plain bread crumbs
• Tabasco, to taste
• Garnish (optional): chopped parsley, minced red onion, chopped olivesparsley

1. 01Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes.
2. 02In 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.
3. 03Sprinkle garlic with a pinch of salt, and set in bowl.
4. 04When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.
5. 05Pour 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.
6. 06Taste 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.

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