Gazpacho

• 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 (following illustrations below), 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 (about 2 cups)
• 1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
• 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
• 2 teaspoons table salt
• 1/3 cup sherry vinegar
• Ground black pepper
• 5 cups tomato juice, preferably Welch's
• 1 teaspoon hot pepper sauce (optional)
• 8 ice cubes
• Extra-virgin olive oil for serving

1. 1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, hot pepper sauce, if using, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
2. 2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes, (see top note)

beefsteak tomatoes, red bell peppers, cucumbers, sweet onion, garlic, salt, sherry vinegar, ground black pepper, tomato juice, hot pepper, cubes, extravirgin olive oil for serving

Taken from www.epicurious.com/recipes/member/views/gazpacho-52952091 (may not work)