Gazpacho

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

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

2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into ¼-inch cubes (about 2 cups)

½ small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about ½ cup)

2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)

2 teaspoons table salt

⅓ cup sherry vinegar

5 cups tomato juice, preferably Welch's

1 teaspoon hot pepper sauce (optional)

8 ice cubes

8 teaspoon Extra-virgin olive oil for serving

Directions at cooksillustrated.com

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