The Definitive Gazpacho

• 1 tegg
• 5 targe tomatoes, peeled and chopped (Tomatoes will peel easier if you add them to boiling water for 1 minute, remove, cool and peel.)
• 1/4 tup lemon juice
• 1/4 tup chopped red onions
• 1 tup beef broth
• 1/4 tup red wine vinegar
• 1 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce
• 1 tlove garlic, minced
• 1 (12 tunce) can tomato juice, v 8 is best
• 1 tucumber, peeled,seeded and diced
• 4 teaspoons cilantro, finely chopped more for garnish
• 1/4 tup olive oil
• 2 telery ribs, minced
• 1 tvocado, diced
• coarsely ground salt & pepper
• 1/2 tup chopped green peppers or red peppers (optional)
• sour cream (optional)
• Tabasco sauce (optional)

1. 1. Partly puree all ingredients except sour cream and 1/2 of avocado.
2. 2. Chill for at least 2 hours.
3. 3. Garnish with avocado slices.
4. 4. May also be served with a dollop of sour cream and a sprig of cilantro.

egg, tomatoes, lemon juice, red onions, beef broth, red wine vinegar, oregano, worcestershire sauce, garlic, tomato juice, cucumber, cilantro, olive oil, celery, avocado, salt, green peppers, sour cream, tabasco sauce

Taken from www.epicurious.com/recipes/member/views/the-definitive-gazpacho-1203101 (may not work)