Place the eggs in a small saucepan.

Cover with water and bring to a boil.

Reduce the heat to a simmer and cook for 10 minutes.

Drain the eggs and cool down in cold water.

Peel the eggs immediately and set aside.

In a food processor, combine the garlic, red onion, bell pepper, and half of the cucumbers.

Puree until smooth.

Remove the mixture to a large bowl.

Dice one of the tomatoes; reserve with the remaining cucumber for garnish.

Pulse the rest of the tomatoes in the food processor until chunky.

Add the pulsed tomatoes to the puree in the bowl.

Stir in the tomato juice.

In the food processor, combine the shelled eggs, lime juice, vinegar, Worcestershire, salt, and Tabasco.

Puree until smooth.

With the machine running, slowly add the olive oil until emulsified.

Stir the egg mixture thoroughly into the soup.

Cover the soup and refrigerate until well chilled, at least 2 hours.

Serve the gazpacho in soup bowls.

Sprinkle the croutons, scallions, cucumber, and diced tomatoes on top.