Gazpacho

subheading: GATHER YOUR INGREDIENTS:

3 ripe medium beefsteak tomatoes (about 1 ½ pounds), cored and cut into ¼-inch cubes following illustrations below (about 4 cups)

2 red bell peppers (about 1 pound), cored, seeded, and cut into ¼-inch cubes following illustrations below (about 2 cups)

2 small cucumbers (1 peeled, 1 unpeeled), halved lengthwise, seeded, and cut into ¼-inch dice (about 2 cups)

½ sweet onion or 2 large shallots, chopped fine (½ cup)

⅓ cup sherry vinegar

2 garlic cloves, minced

2 teaspoons table salt

5 cups tomato juice

8 ice cubes

1 teaspoon hot sauce (optional)

Extra-virgin olive oil

View Nutritional Information i

subheading: BEFORE YOU BEGIN:

This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Use a Vidalia, Maui, or Walla Walla onion here. 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, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls. This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Use a Vidalia, Maui, or Walla Walla onion here. 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, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.

Directions at americastestkitchen.com

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