Gazpacho

Name: Gazpacho
Ingredients: 3 medium tomatoes, diced; 2 small red bell peppers, diced (about 2 cups); 2 small cucumbers, one peeled one not, both diced (about 2 cups total); 12 small sweet onion (i.e. Vidalia); 2 garlic cloves, minced; 2 teaspoons salt; 13 cup sherry wine vinegar (I've also used apple cider vinegar); ground black pepper; 5 cups tomato juice; 1 teaspoon Tabasco sauce (optional); 8 ice cubes; extra virgin olive oil, for serving

12 ingredients

8 steps

Ingredients

3 medium tomatoes, diced
2 small red bell peppers, diced (about 2 cups)
2 small cucumbers, one peeled one not, both diced (about 2 cups total)
12 small sweet onion (i.e. Vidalia)
2 garlic cloves, minced
2 teaspoons salt
13 cup sherry wine vinegar (I've also used apple cider vinegar)
ground black pepper
5 cups tomato juice
1 teaspoon Tabasco sauce (optional)
8 ice cubes
extra virgin olive oil, for serving

Directions

1

Combine the tomatoes, peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in a large bowl.
2

Let stand about 5 minutes.
3

Stir in tomato juice, Tabasco, and ice cubes.
4

Cover tightly.
5

Refrigerate to blend flavors, at least 4 hours and up to 2 days.
6

Serve cold.
7

Adjust seasonings with salt and pepper and remove any unmelted ice cubes.
8

Drizzle each bowl with extra-virgin olive oil.