Name: Mom's Gazpacho
Yield: Makes 8 servings
Ingredients: 1 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 (optional); 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

Cook's Notes:

· My recipe serves eight, and it's not worth the trouble to prepare this soup for one. But like homemade tomato sauce, its flavor improves with age—you can store it in the refrigerator and eat it for about a week.
· Why mash the garlic with egg and salt? To make a garlic-infused paste that adds body and substance to the tomato broth.
· Use kosher salt to bring out the flavors of the vegetables.
· Try to chop the vegetables so that they're small but not minced or pulverized, and don't worry if the sizes aren't uniform. The pieces should be small enough to chew but big enough to recognize.
· If you prefer a more elegant presentation, emulsify the chilled mixture before serving. Seasoning is a very personal matter. I tend to like my gazpacho pungent and sharp, with salt, lemon, and onion flavors lingering on the palate. If you prefer milder soup, reduce the onion, garlic, and vinegar quantities by half. If you want a spicier soup, add 2 teaspoons of minced jalepeño peppers. To make vegetarian gazpacho, substitute vegetable broth for beef broth.

Recipe notes

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