REALLY GOOD GAZPACHO -- (Serves 8-10)
Gazpacho is high summer in a bowl. This ice-cold, uncooked vegetable soup, made primarily of tomatoes, cucumbers, bell peppers, and onions and seasoned with olive oil and vinegar, is sometimes referred to as “liquid salad” in its native Spain. A cool, refreshing treat that is sure to delight everyone’s taste buds and give you a break from cooking over a hot stove during the summer heat. Enjoy!
3 ripe medium beefsteak tomatoes (about 1 ½ pounds), cored and cut into ¼ inch cubes
2 small red bell peppers (about 1 pound), cored, seeded, and cut into ¼ inch cubes
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into ¼ inch cubes
½ small red Vidalia onion, peeled and minced (about ½ cup)
2 medium garlic cloves, minced
2 teaspoons salt
1/3 cup sherry vinegar (substitute with white wine vinegar if can’t find)
Ground black pepper
5 cups Welch’s tomato juice
1 teaspoon hot pepper sauce
8 ice cubes
Extra-virgin olive oil for serving
Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in a large (at least 4 quarts) nonreactive bowl; let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce, and ice cubes; cover tightly and refrigerate to blend flavors – at least 4 hours. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve ice cold. Drizzle each portion with about 1 teaspoon extra-virgin olive oil and garnish with croutons or extra raw, cut vegetables.