(Recipe can be found on the America’s Test Kitchen site here, although you may need an account with Cooks Illustrated, which is well worth it.)
Step by Step Instructions:
To make this chilled tomato soup, the following ingredients are needed: Tomato Juice, Sherry Vinegar (or White Wine Vinegar in my case), Kosher Salt, Ground Pepper, a Red Pepper, an Onion, one Garlic Clove, Two medium-sized Tomatoes, and a Cucumber. (Please note that I halved this recipe.)
The first thing I did was to core the tomatoes and then diced them into about 1/4 inch pieces.
Then I removed the core and seeds of a red pepper and diced the pepper into 1/4 inch pieces.
Since I halved this recipe, I peeled only half of a cucumber. (The original recipe calls for one peeled cucumber and one unpeeled cucumber.)
Then I cut the cucumber down the middle and removed the seeds. I next cut it into 1/4 inch pieces.
To the vegetables I then added about a quarter of a medium-sized onion, which I finely chopped.
The final stage of chopping included mincing one garlic clove. I added the garlic to the rest of the veggies along with salt and pepper for seasoning.
I added the White Wine Vinegar to the veggies, stirred the mixture, and let them sit for about 5 minutes.
The tomato juice and ice cubes then got added to the vegetables.
Finally, I covered the bowl with plastic wrap and let the soup chill in the fridge for at least 4 hours. Be sure to remove any remaining ice cubes before serving.
Serve the gazpacho in a chilled bowl and drizzle with about a teaspoon of olive oil. Top with whichever garnishes you choose (a hard-cooked egg and crusty bread for me) and enjoy!
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 (following illustrations below), 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 (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2teaspoons table salt
1/3cup sherry vinegar
Ground black pepper
5cups tomato juice , preferably Welch’s
1teaspoon hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving
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, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
2. 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).