Gazpacho - America's Test Kitchens

• 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
• 13 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

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).

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

Taken from www.food.com/recipe/gazpacho-americas-test-kitchens-383727 (may not work)