Actually Good Gazpacho

Ingredients:

3 ripe tomatoes (~1.5 lb), cored and cut into 1/4-inch cubes (about 4 C)
2 red bell peppers (~1 lb), seeded and cut into 1/4-inch cubes (about 2 C)
2 cucumbers (~1 lb), seeded and cut into 1/4-inch cubes (about 2 C)
1/2 small sweet onion or 2 large shallots, peeled and minced (about 1/2 C)
2 medium cloves garlic , minced or pressed (about 2 teaspoons)
2 teaspoons table salt
1/3 cup sherry vinegar
ground black pepper
5 cups tomato juice
1 teaspoon hot pepper sauce (optional)
8 ice cubes
extra-virgin olive oil for serving

Directions:


1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, hot pepper sauce, if using, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.

2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes, (see top note).

Comments:

This recipe makes a large quantity (abut 3 quarts) because the leftovers are so good, but it can be halved if you prefer. It is traditional to garnish the gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.

Makes about 3 quarts, serving 8 to 10

Source: Cook's Illustrated