This gazpacho is super creamy and full of flavor!

Ingredients

*4 eggs
*4 med. fresh red tomatoes
*1 lg. cucumber
*1 med. white onion
*1 ripe avocado
*1/4 C. vegetable oil
*1 Tbs. prepared yellow mustard
*1 Tbs. Worcestershire sauce
*1/4 C. lime juice
*1 tsp. garlic salt
*1/2 tsp. ground black pepper
*1 C. sour cream

Directions

Boil eggs in water for about 10 minutes.  Cool and peel.  Slice eggs in half and remove yolk.  Set whites aside.  Peel tomatoes. Set 1 tomato aside and chop other 4 into quarters.  Pare and seed cucumber.  Chop 3/4 of cucumber into 1-inch pieces and set aside the rest.  Peel onion and cut into quarters.  Peel avocado and remove pit.  Set aside half of avocado.  Put chopped tomatoes, cucumber, onion, and half of avocado into a blender and blend until smooth.  Put egg yolks in a small bowl and mash with a fork.  Blend in oil, mustard, Worcestershire sauce, lime juice, garlic salt, and pepper. Add mixture to blender and blend until thoroughly mixed.  Add sour cream gradually, blending well.  Pour mixture into a medium container with a cover.  Chop remaining tomato, cucumber, and hard-cooked egg whites and add to soup.  Slice remaining avocado half thinly and add to soup. Stir in lightly.  Cover and refrigerate for at least 8 hours before serving.

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