For a more robust consistency, pulsate your ingredients only a few times so that they're chunky and set a portion aside. Liquefy the remaining portion and combine the 2 when chilling.
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Wash and cut your tomatoes so that they all have a similar size and shape.
Slice your cucumber as you like. Try to ensure all pieces are roughly the same size.
Finely chop your basil.
Grate or slice your mozzarella.
Cut and squeeze your lemon so you can use the juice later.
Boil your eggs for 10-12 minutes, let cool then peel. Slice evenly and use as your topping.
Add basil, bell pepper, celery stalk, cucumber, garlic, hot sauce, lemon, mozzarella, olive oil, onion, sun-dried tomato, tomatoes and vinegar to your blender and pulsate until desired texture. Add salt and pepper to taste.
If you'd like your gazpacho to have a thicker consistency, blend in a slice of 2 of day-old bread together with the other ingredients.
Transfer your gazpacho to a sealed container and refrigerate for 2-4 hours or until completely chilled.
Add Eggs on top.
Serve your gazpacho nice and cold with your favorite toppings.