Gazpacho

By norsegal8

WHY THIS RECIPE WORKS:
For the best gazpacho recipe, with clearly flavored, distinct vegetables in a bracing tomato broth, we chopped the vegetables separately in a food processor, tossed them in a sherry vinegar marinade, used a fresh-flavored tomato juice, and chilled our soup for a minimum of four hours.

MAKES ABOUT 3 QUARTS, SERVING 8 TO 10

Traditionally, diners garnish their 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 (see recipe), chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.

Ingredients

• 3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and quartered
• 2 medium red bell peppers (about 1 pound), cored, seeded, and cut into rough 1-inch pieces
• 2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into rough 1-inch pieces
• 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 cloves garlic, 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
• 1 teaspoon hot pepper sauce (optional)
• 8 ice cubes
• Extra virgin olive oil for serving

Details

Servings 3

Preparation

Step 1

1. Process tomatoes in workbowl of food processor fitted with steel blade until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; transfer to large bowl. Process peppers and cucumbers, separately, until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; add to bowl with tomatoes. Add the onion, garlic, salt, vinegar, and ground pepper to taste. Let stand until vegetables just begin to release their juices, about 5 minutes. Stir in 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 seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)