Ingredients
1.5 lbs (~3) tomatoes, cored, 1/4" dice (Good Eats: peeled and seeded)
1 lb (~2) red bell peppers, cored, seeded, 1/4" dice (Good Eats: 1/2 cup)
1 lb (~2) cucumbers, half peeled, half not, seeded, 1/4" dice (Good Eats: 1 cucumber)
1/2 cup minced sweet onion or shallots
2 teaspoons (~2 cloves) minced garlic (Good Eats: 1 clove)
2 teaspoons table salt
1/3 cup sherry vinegar (Good Eats: 1 lime, juiced + 2 teaspoons balsamic)
5 cups tomato juice (Good Eats: 1 cup of juice from tomatoes above, made up with extra)
1 teaspoon hot pepper sauce (Good Eats: 1 small jalapeno)
(Good Eats: 1/4 cup extra virgin olive oil)
(Good Eats: 2 teaspoons Worcestershire sauce)
(Good Eats: black pepper)
8 ice cubes
1 teaspoon extra virgin olive oil (for serving)
(Good Eats also adds 1/2 teaspoon toasted, ground cumin and serves with basil leaves)
Directions
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
2. (Good Eats: Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine.)
3. Add ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
4. 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).
Notes
This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.
https://www.foodnetwork.com/recipes/alton-brown/gazpacho-recipe-1937573