Gazpacho

Name: Gazpacho
Yield: Serves 8 to 10 (Makes about 3 quarts)
Cuisine: Europe, Spanish & Portuguese
Ingredients: 3 , ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes following illustrations below (about 4 cups); 2 , red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes following illustrations below (about 2 cups); 2 , small cucumbers (1 peeled, 1 unpeeled), halved lengthwise, seeded, and cut into 1/4-inch dice (about 2 cups); 1/2 , sweet onion or 2 large shallots, chopped fine (1/2 cup); 1/3 cup, sherry vinegar; 2 , garlic cloves, minced; 2 teaspoons, table salt; 5 cups, tomato juice; 8 , ice cubes; 1 teaspoon, hot sauce (optional); , Extra-virgin olive oil

24 comments

Appears in Cook's Illustrated July/August 2001, America's Test Kitchen TV

Hand-cut vegetables marinated in seasoned vinegar make the difference.

SERVES8 to 10 (Makes about 3 quarts)

TIME30 minutes, plus 4 hours chilling

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WHY THIS RECIPE WORKS

For the best gazpacho recipe, with clearly flavored, distinct vegetables in a bracing tomato broth, we chopped the vegetables by hand, tossed them in a sherry vinegar marinade, used a fresh-flavored tomato juice, and chilled our soup for a ...

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