Gazpacho

• 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)
• 12 small sweet onion (i.e. Vidalia)
• 2 garlic cloves, minced
• 2 teaspoons salt
• 13 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

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

tomatoes, red bell peppers, cucumbers, sweet onion, garlic, salt, sherry wine vinegar, ground black pepper, tomato juice, tabasco sauce, cubes, extra virgin olive oil

Taken from www.food.com/recipe/gazpacho-358408 (may not work)