1

Place egg in small pot of cold water, bring to a boil, and let simmer for 10 minutes.

2

In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth, red wine vinegar, parsley, oregano, worcestershire sauce, and ground pepper to taste. Stir.

3

Sprinkle garlic with a pinch of salt, and set in bowl.

4

When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.

5

Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg and salt mixture. Add bread crumbs and stir so that they dissolve into liquid.

6

Taste for seasoning and add salt, pepper, and tabasco to taste. Chill for at least 4 hours and serve. Garnish with chopped parsley, minced red onion, and chopped olives if desired.