Gazpacho - America's Test Kitchens

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 3 ripe medium beefsteak tomatoes, (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
• 2 small red bell peppers, (about 1 pound), cored, seeded, and cut into slices, then into 1/4-inch cubes (about 2 cups)
• 2 small cucumbers, (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (abo
• 2 shallots, peeled and minced (about 1/2 cup)
• 2 garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
• 2 teaspoons table salt
• 1/3 cup sherry wine vinegar
• ground black pepper
• 5 cups tomato juice
• 1 teaspoon tabasco sauce (optional)
• 8 ice cubes
• extra virgin olive oil, for serving

Recipe

• 1 combine the tomatoes, bell peppers, cucumbers, shallots, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl.
• 2 let stand until the vegetables just begin to release their juices, about 5 minutes.
• 3 stir in the tomato juice, tabasco sauce, if using, and ice cubes.
• 4 cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
• 5 adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes.
• 6 serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes, (see top note).