Gazpacho - ATK

By norsegal8

Ingredients

• 3 medium ripe beefsteak tomatoes, cored and cut into 1/4-inch cubes (about 4 cups)
• 2 medium red peppers, stemmed, seeded and cut into 1/4-inch cubes
• 2 small cucumbers, one peeled, the other with skin on, both seeded and cut into 1/4-inch cubes
• 1/2 small sweet onion, minced
• 2 medium garlic cloves, minced
• 1/3 cup sherry vinegar
• table salt
• black pepper
• 5 cups tomato juice
• 8 ice cubes 1 tsp. Tabasco sauce
• olive oil for serving

Details

Servings 8

Preparation

Step 1

1. Combine the tomatoes, peppers, cucumbers, onions, garlic, vinegar, 2 tsp. salt and pepper to taste in a large nonreactive bowl (at least 4 quarts). Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, ice cubes and hot pepper sauce (if using). Cover tightly and refrigerate to blend flavors. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
2. Season with salt and pepper to taste and remove and discard any unmelted ice cubes. Serve cold drizzling each portion with about 1 tsp. olive oil and topping with the desired garnishes.

Garnishes:
same vegetables used in the soup
black olives
chopped hard cooked eggs
finely diced avocado