This soup calls for two hard boiled egg yolks. This may seem unusual but it gives the gazpacho its creaminess. You can’t tell they are there unless you know they are— after decades of drinking gazpacho I only recently found out they were an important addition, and the reason why my mom’s version is so much better than mine!
A big pitcher is the ideal place to store the gazpacho in the refrigerator but in a pinch two deli quart containers or a bowl with a lid will do.
1/2 a stale baguette
4 large tomatoes
1 cloves of garlic
1/3 cup olive oil
1 Tablespoon sherry vinegar
2 teaspoons salt
1 medium sized cucumber
1 red bell pepper
Place the eggs in a saucepan and cover them with water. Bring the water to a roaring boil. Cover the saucepan and remove it from the heat. Let the eggs stand in the hot water for 10 minutes. Meanwhile, fill a large bowl with water and ice cubes and set it aside. When the 10 minutes are up spoon the eggs out of the hot water and put them in the one with ice cubes. (Don’t skip the ice cubes, it stops the eggs from getting a green ring.)
Bring the pot of hot water back to a boil. Wash your tomatoes and remove any stickers. Cut a shallow X on the bottom of the tomato. Dunk the tomatoes in the boiling water for 1 minute then take them out. Dip them in the cold water and take them back out. Peel their skin starting at the X.
Cut the crust off of the baguette. Take the crumb part of the baguette and cut it into thirds. Place it in a med