- 8
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
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