Gazpacho
Adapted from Cook’s Illustrated
Serves 6-8

One of the best things about this recipe is that it is dead easy. Really all you are doing is chopping and mixing. It is a great do-ahead recipe because it can sit for up to two days in the refrigerator and needs no last-minute attention except for garnishing. To make great croutons, cut some good sourdough bread in to large (1 inch) cubes. Toss on a baking sheet with a couple of tablespoons of olive oil, a good dose of kosher salt, and freshly ground black pepper. Bake in a 375 degree oven until golden brown. I don’t drizzle my gazpacho with olive oil, but you certainly can!

3 ripe medium tomatoes, cored and seeded, cut in to 1/4 inch cubes
2 medium red bell peppers, cored and seeded, cut in to 1/4 inch cubes
1 medium cucumber, seeded and cut in to 1/4 inch cubes
2 large shallots, peeled and minced
2 medium cloves garlic, peeled and minced
2 tsp. kosher salt
freshly ground black pepper
1/3 cup sherry vinegar
5 cups tomato juice
1 tsp. Tabasco (optional)
Olive Oil (optional)

Combine tomatoes, bell peppers, cucumbers, shallots, garlic, salt, vinegar, and pepper in a large glass, ceramic, or stainless steel bowl. Let stand 5 minutes. Stir in the tomato juice and Tabasco. Cover tightly and refrigerate for at least 4 hours and up to 2 days.

Adjust the seasoning with salt and pepper and serve cold with garnishes of your choice.