To showcase the brightness of fresh vegetables in our gazpacho, we chopped the vegetables by hand to retain their color and firm texture. A sherry vinegar marinade guaranteed well-seasoned vegetables, while tomato juice and ice cubes provided the liquid. Chilling our soup for at least 4 hours was critical to allow the flavors to develop and meld. This recipe makes a large quantity because the leftovers are so good, but it can be halved. Traditionally, more of the same diced vegetables that are in the soup are used as a garnish, so cut some extra. Serve in chilled bowls with Garlic Croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados.
- Yield: 10 Servings
- Total Time: 25 Minutes
- 1½ pounds tomatoes, cored and cut into ¼-inch pieces
- 2 red bell peppers, stemmed, seeded, and cut into ¼-inch pieces
- 2 small cucumbers (1 cucumber peeled, both sliced lengthwise, seeded, and cut into ¼-inch pieces)
- ½ small sweet onion or 2 large shallots, minced
- ⅓ cup sherry vinegar
- 2 garlic cloves, minced
- Salt and pepper
- 5 cups tomato juice
- 8 ice cubes
- 1 teaspoon hot sauce (optional)
- Extra-virgin olive oil
- Combine tomatoes, bell peppers, cucumbers, onion, vinegar, garlic, and 2 teaspoons salt in large (at least 4-quart) bowl and season with pepper to taste. Let sit until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, ice cubes, and hot sauce, if using. Cover and refrigerate to blend flavors, at least 4 hours.
- Discard any unmelted ice cubes and season soup with salt and pepper to taste. Serve cold, drizzling individual portions with oil.