Gazpacho

Name: Gazpacho
Ingredients: 3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups); 2 small red bell peppers (about 1 pound), cored, seeded, and cut into slices (following illustrations below), then into 1/4-inch cubes (about 2 cups); 2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups); 1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup); 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 2 teaspoons table salt; 1/3 cup sherry vinegar; Ground black pepper; 5 cups tomato juice, preferably Welch's; 1 teaspoon hot pepper sauce (optional); 8 ice cubes; Extra-virgin olive oil for serving

12 ingredients

1 steps

Ingredients

3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
2 small red bell peppers (about 1 pound), cored, seeded, and cut into slices (following illustrations below), then into 1/4-inch cubes (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons table salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice, preferably Welch's
1 teaspoon hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving

Directions

1

{"0":"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":"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)"}