Gazpacho

Directions

1. 1
   Place the tomatoes in a heatproof bowl, add enough boiling water to cover, and let stand for 20 seconds or until the skins split.
2. 2
   Drain and rinse under cold running water to cool.
3. 3
   Gently peel off the skins.
4. 4
   Cut the tomatoes in half, and use a teaspoon to remove the cores and seeds.
5. 5
   Chop the flesh.
6. 6
   Puree the tomato flesh, cucumber, red pepper, vinegar, garlic, and salt and pepper to taste in a food processor.
7. 7
   Pour in the olive oil and process again.
8. 8
   Dilute with a little water if too thick.
9. 9
   Transfer the soup to a serving bowl, cover with plastic wrap, and chill for at least 1 hour.
10. 10
    Serve the gazpacho with bowls of the tomatoes, cucumber, red pepper, egg yolk and white, and a cruet of olive oil, to add as garnishes.