Gazpacho Soup

1. Place the eggs in a small saucepan. Cover with water and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes. Drain and cool down in cold water. Peel at once and set aside.

2. In a food processor, combine the garlic, red onion, bell pepper, and half of the cucumbers. Puree until smooth. Remove to a large bowl.

3. Dice one of the tomatoes; reserve with the remaining cucumber for garnish. Pulse the rest of the tomatoes in the food processor until chunky. Add to the puree in the bowl. Stir in the tomato juice.

4. In the food processor, combine the shelled eggs, lime juice, vinegar, Worcestershire, salt, and Tabasco. Puree until smooth. With the machine on, slowly add the olive oil. Stir thoroughly into the soup.

5. Cover and refrigerate until well chilled, at least 2 hours. Serve in soup bowls, with the croutons, scallions, cucumber, and tomatoes sprinkled on top.