Gazpacho

I don't remember where I got this recipe (Cook's Illustrated?) but it's a great basic gazpacho. This soup is very simple; after all the chopping you can just toss everything in a bowl and mix. It's best served with thick, crusty bread. This recipe makes A LOT- but it's even better the next day!

• Ready In: 4 hrs 25 mins
• Serves: 8-10

Ingredients

• 3  medium tomatoes, diced
• 2  small red bell peppers, diced (about 2 cups)
• 2  small cucumbers, one peeled one not, both diced (about 2 cups total)
• 1⁄2 small sweet onion (i.e. Vidalia)
• 2  garlic cloves, minced
• 2  teaspoons salt
• 1⁄3 cup sherry wine vinegar (I've also used apple cider vinegar)
•  ground black pepper
• 5  cups tomato juice
• 1  teaspoon Tabasco sauce (optional)
• 8  ice cubes
•  extra virgin olive oil, for serving

Directions

1. Combine the tomatoes, peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in a large bowl. Let stand about 5 minutes. Stir in tomato juice, Tabasco, and ice cubes. Cover tightly. Refrigerate to blend flavors, at least 4 hours and up to 2 days.
2. Serve cold. Adjust seasonings with salt and pepper and remove any unmelted ice cubes. Drizzle each bowl with extra-virgin olive oil.